Recipes » Soups » Souper Easy Split Pea Soup
T. Colin Campbell Center for Nutrition Studies
Souper Easy Split Pea Soup Recipe


  • ½ yellow or white onion, diced
  • 2 cloves garlic, minced
  • 2 cups dry split peas, rinsed and sorted for rocks
  • 2 medium white potatoes, cubed
  • 3 carrots, sliced
  • 6 cups water or low sodium vegetable broth
  • 1 tsp liquid smoke (optional)
  • 1 tsp salt, or to taste
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp Herbes de Provence (optional)


  • 1. In a large pot over medium-high heat, add 1/4 cup of the vegetable broth and onion. Steam sauté onion until translucent, about 3 minutes.
  • 2. Add garlic and steam for another 2 minutes.
  • 3. Add remaining ingredients and bring mixture to a boil.
  • 4. Reduce to a simmer and stir periodically.
  • 5. The soup may foam, which is normal when cooking with split peas. Stir and lower heat slightly if this happens. Continue simmering until peas are tender, about an hour and a half.
  • 6. Remove the bay leaf and serve.

Cooking Tips

  • 1. If you prefer a smooth soup, transfer to a blender or use an immersion blender, carefully pulse until smooth. Return to pot and heat until hot, adding more water if necessary.
  • 2. Garnish with croutons or grated carrots for a splash of color.
  • 3. Ladle soup into individual containers and freeze for up to three months for easy work lunches or quick homemade dinners!

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