Split Pea Soup*

The vegetables give this a surprising sweet flavor!   So good!

WARNING:  This makes a massive quantity. 
Reduce quantities the first time.  
It’s so much you will need to freeze it in portions (that’s the beauty of it).  Use 2-cup Pyrex containers.


3 quarts of water
2 pounds dry split peas (OR split chana dal peas, which might be even more delicious)
6 cups chopped carrots (= 2 lbs).
4 cups chopped celery.
2 – 3 large or very large onions (as much as 8 -10+ cups)
2 TABLESPOONS dried oregano leaves
3-4 TEASPOONS dried thyme leaves.
1/2 teaspoon ground black pepper
Optional:  2 – 3 bay leaves
Large bunch of well-chopped fresh parsley at end. 


  • Bring water to a boil
  • Add split peas, return to a boil, then reduce to a simmer, covered.
  • Add bay leaves.
    Stir occasionally to prevent peas from sticking to the bottom. 
    (Chop veggies while the peas are cooking)
  • Simmer for 40 - 60 minutes or until peas are partially or mostly disintegrated.  You can hasten this process with an immersion blender. (You want very few intact peas remaining).
  • Then add remaining ingredients.   (There is NO need to sauté veggies first).
  • Return to a boil again, reduce the heat and simmer covered, for an another 15-20 minutes until vegetables are soft. 
  • After removing from heat, remove the bay leaves and mix in the chopped parsley.

Thaw / reheat soup as is.  There is no need to add salt or oil.

This soup can be a delicious vehicle for additional veggies in either small or large amounts.
If adding veggies, only add to the portion to be consumed because they don't store well.  
For example, a large quantity of dark leafy greens can be heated in the soup for a minute or less (which removes the bitterness).
Also, raw cabbage,  broccoli slaw, or additional raw chopped carrots, purple onions and/or celery which add crunch.
The soup makes these added veggies delicious.  Depending on the quantity it no longer appears to be a soup, and may not be visually presentable if served to others.  (Meaning: more for you!)



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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