Split Pea Soup

Split Pea Soup
This split pea soup will blow your socks off. It’s rich, smokey, hearty and simply delicious. You can quickly throw it together and freeze any leftovers for future sick days.


​1 tbsp butter
​1 large onion, diced
3 celery stalks, diced
3 carrots, diced
3 small leeks, diced and rinsed extremely well (they’re notoriously sandy)
4 garlic cloves, diced
2-3 medium sized Yukon gold potatoes, diced into quarters
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
16 oz package of green split peas, picked through thoroughly and washed
8 cups chicken stock
2 TBSP Worcestershire sauce
Sour dough for dipping, optional


  • In a large stock pot over medium heat add the butter. Once melted add the diced onions, celery, carrots and sauté for 4 minutes.
  • Add in the diced leeks, potatoes and garlic, sauté for 2 more minutes
  • Add in the marjoram, basil, cumin, salt and pepper, sauté for 1 more minute
  • Add in the split peas and chicken stock. Bring to a boil then reduce to a simmer for 40 minutes.
  • ​Sir in the Worcestershire sauce, continue to cook for another 10 minutes
  • Ladle into bowls, serve with toasted sourdough bread if desired

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