Recipes » Soups » Best Split Pea Soup
T. Colin Campbell Center for Nutrition Studies

Ingredients

  • 1 lb split peas, sorted and rinsed
  • 2 qt vegetable broth
  • 1 qt water (2 cups less if using a slow cooker)
  • 1 large Vidalia onion, minced
  • 1-2 cloves fresh garlic, minced
  • 2-3 stalks celery, chopped
  • 2-3 carrots, finely chopped
  • bay leaves
  • 2 tsp kosher salt (or to taste)
  • Black pepper, to taste

Instructions

Slow Cooker Instructions

  • 1. Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours. Use an immersion blender to create an even creamier texture, if desired.

Stovetop Instructions

  • 1. Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy. Use an immersion blender to create an even creamier texture, if desired.

Cooking Tips

  • 1. Add to each bowl your choice (or a combination) of boiled potatoes, brown rice, whole grain pasta, or cooked greens.

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