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Recipe: Split Pea Soup

Adapted from Taste of Home

Split Pea Soup


  • 6 cups vegetable broth
  • 2 cups dried green split peas, rinsed
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: shredded carrots, sliced scallions, and/or parsley for garish


  1. In a large saucepan, combine broth, peas, onion, carrots, celery, celery, garlic, marjoram, basil, and cumin; bring to a boil.
  2. Reduce heat. Cover and simmer about 1 hour or until peas are tender, stirring occasionally.
  3. Add salt and pepper and simmer 10 minutes longer.
  4. Remove soup from heat and cool slightly.
  5. Working in batches as necessary, process in a blender or food processor until smooth.
  6. Return to the pot and heat through.
  7. Garnish with carrots, scallions, and or parsley, if desired.