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Split Pea Soup


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  • 16 oz. pk. split peas
  • 2 10 1/2oz. cans chicken broth
  • 2 c. water
  • 1 pk. dried onion soup mix
  • 1/1 /2c. baby carrots,rinsed and sliced
  • 2 lg. vidalia onions,chopped
  • 6 stalks celery,trimmed and diced
  • 1 lg. or 2 sm. leeks,stripped of their outer leaves,rinsed and chopped
  • 2 cloves garlic,minced
  • 2 Tbsp. Grey Poupon Dijon mustard
  • 3 or 4 Tbsp. tamari or say sauce
  • 2 Tbsp. balsamic vinegar
  • Salt and pepper


Servings 10


Step 1

In a lg. pot combine peas,broth,water and soup mix. Stir well.
Add carrots,onions,celery,leeks,garlic,mustard,tamari and balsamic vinegar. If mixture seems a little to thick add a little more water.

Bring to a full boil. Reduce heat to a simmer and cook for about 2 hours stirring and skimming the surface occasionally.

Remove from heat and let sit for an hour at room temerature.

Puree in several batches in a food processor or blender until smooth.
Add salt and pepper to taste.

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