Spilt Pea Soup

Updated: Jan 22

'Tis The Season

Soups and stews were a winter staple for me while I was losing my weight. There is something comforting about a hot bowl of broth when the wind is howling and the snow is flying. The three keys to creating a perfect soup or stew are the sauté, the simmer and the seasoning.

Serves 4


  • 1 tablespoon olive oil

  • 1 large Spanish onion, chopped

  • 1 teaspoon dried oregano or thyme

  • 1 teaspoon black pepper

  • Salt to taste

  • 1 cup chopped carrots

  • 1 cup diced celery

  • 1–2 cloves garlic, finely chopped

  • 1½ cups green split peas (dried)

  • 6 cups low-sodium chicken or vegetable stock


  • Warm olive oil in a large sauce or soup pot over medium heat.

  • Add onions and herbs. Sauté until soft, about 4–5 minutes.

  • Add carrots, celery and garlic, stir.

  • Reduce heat.

  • Add split peas, stir until peas are coated and well-mixed with vegetables.

  • Increase heat to medium-high.

  • Add stock, stir and cover.

  • Bring to a slow boil.

  • Simmer uncovered for 30–40 minutes or until peas are cooked and soft.

  • Blend with an immersion blender or leave chunky.

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