Photo: Oxmoor House
6 servings (serving size: 1 cup soup and 2 teaspoons sour cream)

How to Make It

Step 1

Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

Step 2

Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.

Step 3

Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.

Step 4

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

Ratings & Reviews

Great for a cold day!

November 27, 2017
I made one modification to this recipe... I added the juice of 1/2 a lime at the end (after blending) to brighten up the flavors.  Next time, I will probably do half water and half vegetable broth to add a little more flavor.  I will make this again.

juliebrehm's Review

July 20, 2014
absolutely fantastic

labisson's Review

March 08, 2013

Suzycb's Review

January 12, 2013
This has been my go-to recipe for split pea soup for several years. You'll never miss the ham. I don't bother with the garlic/rosemary/parsley addition or the sour cream. It's still delicious.

chicago84's Review

April 21, 2009
Really like this recipe. Not a big split pea fan but my husband is so I have been surprised by how much I like this soup. I always add a bit of hot sauce to it!

JaneGalt37's Review

November 15, 2011
This is a truly amazing, five-star recipe. After two bites my husband said I could can this and sell it and make a mint. Two of our dinner guests actually requested seconds. For lunch the next day, I added steamed, mashed cauliflower and a touch of Madras curry powder and it was magically transformed into a very different dish. Wonderful with cornbread, too. I'm about to make a second, double batch to put up, this time using lentils. I'll let you know how it turns out.

KylahF's Review

March 02, 2010
I was a bit skeptical about this recipe since it didn't have ham and that is how my mom always made it, but it didn't dissapoint! This was great, yes, it did take some prep cutting all the veggie's, but sooo worth it. I added extra garlic and smoked turkey kielbasa. This was really good, I can't wait to have it for lunch!

pluotsmom's Review

March 18, 2009
Very good soup. The kids loved it. Loved (and heeded) the readers' suggestions. Reduced the rosemary by 1/3, as I find rosemary to be overpowering. I liked it pureed. The topping of oil, garlic, rosemary and parsley at the end didn't do anything for me, wouldn't go to this trouble next time. Maybe just a bit of sour cream on top?

JenTournesol's Review

November 03, 2013
I found this soup to be more of a vegetable split pea soup. Still very tasty and hearty. I actually liked the flavor of the soup more before adding the rosemary/parsley mixture at the end. Also, I thought the amount of rosemary indicated overpowered the soup. Without the rosemary I'd give it four stars.

Melioh's Review

March 14, 2010
This wasn't the prettiest soup I've ever made, but certainly one of the tastiest.