Photo: Amy Neunsinger
Prep Time
20 Mins
Other Time
1 Hour 15 Mins
Makes 8 servings

This split-pea soup is a hearty meal that satisfies on chilly nights.  Serve with crusty, buttered bread.

How to Make It

Place the peas in a large pot and add enough cold water to cover. Bring to a boil. Cover, remove from heat, and set aside for 1 hour.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions, celery, carrots, garlic, and bay leaf. Cook, stirring occasionally, until softened and golden, about 15 minutes. Drain the peas and add them to the vegetables along with the broth. Bring to a boil. Reduce heat, cover, and simmer gently until the peas are softened, about 45 minutes. Remove from heat. Set aside to cool for at least 10 minutes. Remove and discard the bay leaf. Transfer some of the soup to a blender, filling it no more than halfway. Puree until smooth. Repeat with the remaining soup. Return the soup to the pot and place over medium heat until warmed through, about 10 minutes. Season with the salt and pepper. Ladle the soup into individual bowls.

In Advance: Refrigerate the soup for up to 2 days. Warm it over low heat.

Ratings & Reviews

GlenGerson's Review

October 29, 2013
This is not only healthy but also filling. Great taste! Liked it a lot.

Souperstar's Review

April 23, 2013

taylormacka's Review

April 20, 2013
I put potato in and a ham hock. After cooking I remove the hock bone put the meat back into the soup.

jaguar28's Review

February 22, 2013
I followed the recipe precisely to bring to a meatless soup potluck. It was well received.

JaGaCook's Review

July 05, 2010
This was good. I ran out of broth so used 4 cups broth, 4 cups water with some powdered seafood seasoning...also added cayenne pepper and old bay seasoning when blending. Had to add more water when blending. Husband liked it as well.

Carolannmarie's Review

March 29, 2010
Wonderful recipe!! The whole family loves this one. It's delicious!