Autumn Split Pea Soup

Autumn months bring forth cooling temperatures and a desire for thick, warm, satisfying soups. This split pea soup highlights the root vegetables of fall.



  1. Sauté onion in a big soup pot in a splash of water or broth along with celery seed.
  2. Add bay leaf, split peas, barley and edamame or lima beans.
  3. Add 7 or 8 cups water and bring to boil.
  4. Add celery, carrots, potato and herbs – basil, thyme, parsley and pepper.
  5. Lower heat and simmer covered for an 1½ hours.
  6. Add miso mixture or soy sauce.
  7. Add more seasonings if desired and serve.

Kathryn has been an instructor for the Center for Nutrition Studies since 2011. She was one of the first graduates and is now an instructor for the Plant-Based Nutrition Certificate. Kathryn holds a Master's degree in Applied Clinical Nutrition from New York Chiropractic College. Previously, Kathryn taught classes through The Wellness Forum in State College, empowering her community to take control of health by understanding evidence-based nutrition.
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