Pea Soup

Pea Soup

Photo by Leslie L.

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup yellow or green split peas

  • 2

    TBSP sunflower oil

  • ¼

    lb bacon, finely diced

  • 1

    yellow onion, coarse diced

  • Garlic to taste, coarse chop

  • 1

    carrot, peeled, coarse diced

  • 2

    celery stalks, coarse diced

  • Parsley

  • Salt and pepper


Discard any grit or misshapen peas. Rinse well, Place in bowl and cover generously with water. Let soak 10 hours or overnight. In large saucepan over low heat warm oil, add bacon and cook until fat is released. 3 -5 mins. Add onion, garlic, carrot and celery and stir until soft 10 mins. Drain peas and add to pan, along with parsley and 7 cups of water, bring to a boil. Reduce to low, cover partially and simmer until peas are very soft. 2 hours. Halfway through add another 2 1/2 cups of water. Puree soup, strain through coarse sieve. Gently reheat, dilute with water if too thick. Season.


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