Pea Soup

This is the best split pea soup recipe I have. It is so delicious!

Split pea is a hearty soup and makes a great lunch or light dinner with just a piece of good bread or a salad.

2 cups split peas, rinsed

6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper

1. In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
2. Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
3. Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.

*I often will add cubed leftover ham, or bacon bits to the soup before serving.

*Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.


*While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.

*Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.

This soup freezes well. Put individual servings in the freezer for quick meals on cold days.

Serves 8