Split pea + potato soup soup simmering on the stove with its fragrant steam wafting up through the hatch will keep a skipper content at the helm on a rainy day. And, this is not your auntie’s recipe for split pea soup you were obliged to eat as a child. This clean vegetarian version has changed my mind about how much I love split pea soup. You could add a ham bone for a smoky flavor, but I enjoy the simple, fresh flavor of this recipe.
Soak peas 4-6 hours in 8 cups of water, 4-6 hours. Heat the olive oil in a large stock pot. Add onions and salt and sauté until onions begin to soften. Add celery, carrots, potatoes, cumin, and pepper; sauté 3-4 minutes more. Add split peas, water, vegetable stock and bay leaf. Bring to a boil, lower heat, and simmer uncovered 60–90 minutes. Once split peas have softened and the soup has become creamy, add fresh or frozen peas and dill. Check the seasonings; add more salt and pepper if needed. Continue cooking a few minutes until fresh or frozen peas are tender. Soup is ready to serve. split pea + potato soup
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split pea + potato soup

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1 Comment
Lorelle Shearer
March 4, 2018 at 11:22 pmI really like the addition of dill and frozen or fresh peas!