Go Back

Parker's Split Pea Soup

Parker's Split Pea Soup is a hearty and nutritious dish made from split peas, vegetables, and spices, simmered to perfection. This comforting soup is perfect for chilly days or whenever you need a filling meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 soup pot or large Dutch oven
  • 1 cutting board
  • 1 blender or immersion blender (optional)
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon

Ingredients
  

  • 2 cups dried green split peas Rinse under cold water and remove any debris.
  • 8 cups vegetable broth Or water.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon salt Adjust to taste.
  • 2 tablespoons olive oil Can be substituted with butter for a richer taste.

Instructions
 

  • Rinse the split peas under cold water and remove any debris. Set aside.
  • In a large soup pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Stir in the minced garlic, dried thyme, black pepper, and salt. Cook for an additional 1-2 minutes until fragrant.
  • Add the rinsed split peas and vegetable broth to the pot. Stir well to combine.
  • Drop in the bay leaf and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for about 1 hour, stirring occasionally.
  • After one hour, remove the bay leaf. If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency, or carefully transfer portions to a blender and blend.
  • Taste and adjust seasoning if necessary. Allow the soup to simmer for an additional 10-15 minutes to thicken if desired.
  • Serve hot, garnished with fresh herbs or croutons if you like.

Notes

This soup can be stored in the refrigerator for up to 4 days and freezes well for longer storage.
Feel free to add diced potatoes or ham for extra flavor and texture.
For a richer taste, you can sauté the vegetables in butter instead of olive oil.