Split Pea Soup




Split Peas:

Water or Broth:

Parsley and Balsamic vinegar:


  1. Heat oil on medium in a Dutch oven.
  2. Cook onion and carrot in the oil until onions are light golden brown; 10 to 15 minutes.
  3. Add celery, potatoes, and garlic to the Dutch oven.
  4. Add spices and lemon zest.
  5. Sort through split peas and take out any foreign matter such as small dirt clods, small rocks, etc. I usually pour the peas slowly into a strainer and then rinse.
  6. Add split peas to Dutch oven.
  7. Add water or broth to Dutch oven.
  8. Stir to incorporate.
  9. Bring to a simmer, reduce heat, cover and cook for 40 minutes.
  10. Turn off heat.
  11. Stir in parsley, balsamic vinegar and lemon juice, cover and let stand for 5 minutes.
  12. Adjust salt to taste.
  13. Serve


Serves 6 to 8.

Serve with cornbread.

Would you rather make this with ham? Try my split pea with ham soup recipe.

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