Hearty Split Pea Soup*

This soup is hearty & flavorful - everyone loves it!


9 cups of water
1 pound dry split peas: 
2 cups of chopped celery
3 cups of chopped carrots
About 2 medium to large onions (3 – 4 cups chopped)
3 teaspoons dried oregano leaves 
1/2 teaspoon ground black pepper
Optional:  Bay leaf
Recommended but optional:  Half or whole bunch of chopped fresh parsley.
Recommended but optional:  chopped walnuts.
(Salt or oil is not needed)


  • Bring water to a boil
  • Add split peas, boil, then simmer for 1 hour.
  • Meanwhile, cut up the veggies.
  • After an hour when the peas are partially dissentegrated, add onions, celery, carrots, oregano, pepper and bay leaf.
  • Bring to a boil again, then reduce the heat and simmer for an another 15-20 minutes until vegetables are soft. 
  • A few minutes before serving add chopped parsley to the vegetable pot.   Remove the bay leaf.


  • This cooking time is for unsoaked (dry) split peas.   If you pre-soak, the cooking time will be much less. 
  • Freeze the unused portion in 2-cup or 4-cup Pyrex containers.
  • Another OPTIONAL ingredient is to add a large pile of chopped greens (cabbage, collards, Kale, etc.) to the boiling soup for just a minute or two.    (Do not store or freeze together with the greens, which do not keep well).  
  • OTHER OPTIONAL add-ons:
  • Chopped cabbage and/or chopped nuts (such as walnuts), chopped cilantro.



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responded with submitted 2017-02-10 20:02:11 -0500
published this page in Soup 2012-01-16 10:31:00 -0500