Best Ever Split Pea Soup

    2 hours 50 min

    Yellow and green split peas are simmered with chicken stock, onion and carrot, then puréed to make this nutritious and comforting soup.

    309 people made this

    Serves: 8 

    • 1 to 2 tablespoons olive oil
    • 3 to 4 medium onions, chopped
    • 6 to 8 medium carrots, chopped
    • 2 large stalks celery, finely chopped
    • 2 cloves garlic, minced
    • 200g (7 oz) yellow split peas
    • 200g (7 oz) green split peas
    • 2L (3 1/2 pints) chicken stock
    • 1 bay leaf
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. In a large stockpot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, stock and bay leaf; season to taste. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently.
    2. Purée warm soup with a blender or food processor. Return to pot, heat through and serve.


    Make this soup vegan by using vegetable stock.

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    Reviews in English (193)


    Altered ingredient amounts. I've substituded the carrots for butternut squash and added some chilli flakes, it's delicious!  -  06 Jan 2010


    This was great!! i used vegetable stock for mine and it was lovely! If using veggie stock, you might want to add a few more peas. Loved it!  -  21 Aug 2009


    Loved this recipe, simple ingredients...simple to make and so tasty! I will be making this again. I decided not to puree the soup in the end as I liked it the way it was. xx  -  10 Jun 2012