Split Pea Soup

Split Pea Soup

Split Pea Soup

Learn how to make a classic split pea soup flavored with carrots, onions, and celery. Serve with a side of crusty bread for a filling lunch or dinner.

October 16, 2018

Type of dish

serves for

8

total time

1 HR 10 MIN

ingredients

low-sodium chicken broth
1 1/2 litres
split peas, rinsed
350g | 2 cups
celery stalks, rinsed, trimmed and finely diced
3
carrots, peeled and finely diced
3
onion, peeled and finely chopped
1 large
Worcestershire sauce
1 tbsp
Ground cumin
1/2 tsp
freshly cracked ground pepper
to taste
fresh parsley
2 tbsp
crusty bread, to serve

Preparation

  • Preheat oven to 375º F.
  • Place all ingredients except the parsley in a large ovenproof pot, such as a Dutch oven. Bring to a boil, and cook for 10 minutes, stirring occasionally. Remove from heat.
  • Cover pot and place in preheated oven. Cook for 1 hour or until the peas are tender.
  • Ladle hot soup into serving bowls. Garnish with chopped parsley. Serve with crusty bread.

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