Dairy-Free / Dinner / Gluten-Free / Savory / Soup / Stay Healthy / Vegan / Vegetarian

Split Pea Soup

Ever since my beloved Bean Cuisine went out of business, I have been searching for a replacement for my favorite soup — the Thick As Fog Split Pea.  I’m happy to report that I think I have found my replacement.  A bit of tweaking on an old Ina Garten recipe, and this soup came to be.

This soup is super delicious (if you’re a split pea fan), and basically couldn’t be easier to make.  In case you need more convincing, here are some other pluses: it’s gluten free, dairy free, and it can be made to be vegan/vegetarian.  Plus, it makes a lot of soup, but not like the “OMG I’m eating the same soup for lunch and dinner for 4 days in a row because it makes 14 gallons” amount.  Because you best believe that KC and I do that on a semi-regular basis…

Winter Minestrone for dayyyysssss.

This recipe makes about 6 bowls; so, if you’re like KC and I, it will last you for 2 dinners and 1 lunch.

Only downside?  Trader Joe’s doesn’t carry split peas.



Split Pea Soup

serves 4-6

  • 1 large yellow onion, diced
  • 2-3 cloves garlic, minced
  • 4 medium to large carrots, diced
  • 3 small red potatoes, diced
  • 1 pound dried green split peas, rinsed (these can usually be found with other dried beans in the supermarket)
  • 8 cups chicken or vegetable stock
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp cumin
  • salt and pepper
  • olive oil
  1. In a large stockpot over medium heat, add some olive oil to the bottom of the pan, then add in onions, garlic, spices, salt (start with 1/2 tsp) and pepper.  Saute until softened and very fragrant (5-10 minutes).
  2. Add in the carrots, potatoes, chicken stock, and half of the split peas.  Bring to a boil, then simmer uncovered for 40 minutes.
  3. Add the remaining split peas and continue to simmer for 40 minutes.  Stir occasionally (especially at the end, to keep the bottom from burning).
  4. Add salt and pepper to taste.
  5. Optional: I like my split pea less chunky, so I generally take a whisk to it at the end to help break up some of the bigger chunks of veggies and potatoes.  You could also take a hand blender to it if you like yours really smooth.  Totally not necessary, just personal preference!

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