split pea + potato soup

split pea + potato soup in two mugs with spoons rolled in green napkins on a tray

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.

split pea + potato soup

Print Recipe
Serves: 8 Cooking Time: 1 1/2 hours


  • 2 cups dried green split peas, soaked 4-6 hours
  • 2 tablespoons extra-virgin olive oil
  • 2 sweet onions, chopped
  • 2 teaspoons sea salt
  • 2 stalks celery, chopped
  • 2 carrot, chopped
  • 3 medium Yukon Gold potatoes, cubed
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • 4 cups water
  • 4 cups vegetable stock
  • 1 large bay leaf
  • 1 cup fresh or frozen peas
  • 2 tablespoon fresh dill or 1 teaspoon dried dill



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.

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1 Comment

  • Reply
    Lorelle Shearer
    March 4, 2018 at 11:22 pm

    I really like the addition of dill and frozen or fresh peas!

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