Classic Split Pea Soup (Parve)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 09/15/19
Split pea soup
Elizabeth Watt/Getty Images
Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
89 Calories
2g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 89
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 9%
Protein 2g
Calcium 68mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Split pea soup, such an easy to make and healthy soup, is especially nice to serve for a fall or winter family dinner. Kids love to dunk fresh bread into it. This blended soup is satiating without being heavy, but this recipe can be made even lighter by omitting the potato.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (chopped)
  • 3 bay leaves
  • 3 celery stalks (chopped)
  • 3 carrot (chopped)
  • 2 cups dried split peas
  • 8 cups boiling water
  • 1 1/2 teaspoon salt
  • 1 potato, peeled and chopped (optional)
  • 1/2 teaspoon fresh parsley (chopped)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme

Steps to Make It

  1. In a large soup pot, heat oil over medium heat. Saute the onion, garlic, bay leaf, celery, and carrots until the onions are translucent.

  2. Add the peas, water, and salt.

  3. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours.

  4. Add the potato, parsley, basil, thyme, and pepper. Cover and simmer for 1 hour, or until the peas and vegetables are soft enough to mash.

  5. Using an immersion blender, blend the soup until smooth.

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