Split Pea Soup


Split Pea Soup

Split Pea Soup

A hearty and healthy soup for any time of year, but especially welcome when it's cold outside. This version is vegetarian friendly.


  • 6 cups water or vegetable stock
  • 1 1/2 tablespoons butter
  • 2 cups split peas, rinsed and drained
  • 1 small onion, finely diced
  • 1 large carrots, cut into coins
  • 1/2 teaspoon dried marjoram
  • salt and pepper to taste
  • red pepper flakes (optional)


  1. Melt the butter in a large pot over medium heat.
  2. Add the onion and carrot and sweat until soft.
  3. Add the split peas and cook another 4 minutes.
  4. Stir in the water or stock, marjoram, and pepper.Add red pepper flakes if desired. Cover and bring to a boil over medium high heat.
  5. When the soup reaches a boil, add salt. Reduce heat, and simmer uncovered until the split peas are tender.
  6. Check seasoning and ladle into bowls. Add shaved carrot garnish if desired.


Chop your marjoram smaller than I did.

This soup can, of course, be made with chicken stock. It's also common to add a ham hock, ham bone, or even cubes of ham to the soup.

Used a 50:50 chicken stock/water combination for a lighter chicken flavor.

I also used my veggie peeler to make some carrot shavings to sprinkle on top before eating.

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