Easy split pea soup

    3 hours 15 min

    I like this filling split pea soup so much that I make it weekly during the colder months.

    6 people made this

    Serves: 4 

    • 200g yellow or green dried split peas
    • 1.25L cold water
    • 40g diced onion
    • 30g thinly sliced celery
    • 1 tablespoon tomato ketchup
    • 1 tablespoon extra-virgin olive oil
    • 1 pinch coarse salt
    • 2 cloves garlic, crushed, or more to taste
    • 3 bay leaves, or more to taste
    • 120g sliced carrots, or more to taste
    • ground black pepper to taste

    Prep:10min  ›  Cook:3hr5min  ›  Ready in:3hr15min 

    1. Place split peas in a fine mesh strainer and rinse under cold running water to remove any dust.
    2. Transfer drained peas into a heavy-based pot with a lid. Add water, onion, celery, ketchup, olive oil, salt, garlic and bay leaves. Cover and bring to the boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
    3. Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

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