Split Pea Soup

Finished split pea soup, ready to be eaten.

Split Pea Soup

This soup made a nice hearty dinner the other night.  Add a whole wheat dinner roll or a salad, and you are all set!  It is a pretty small batch, it makes enough for about three or four people.  If you want leftovers, double the recipe.

This meal is extraordinarily economical.  Split peas are about a dollar/bag, and the vegetables are not very expensive.  If you make your broth from scratch, you will have quite the budget meal!

Split pea soup is a great option for baby led weaning.  My toddler absolutely loved split pea soup when she was a baby.

Serves: 3-4


  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 yellow potato, chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 1 cup green split peas
  • 6 cups vegetable broth (home made or salt free)
  • 1/4 tsp dried parsley
  • 1/8 tsp dried thyme
  • pinch of salt
  • dash of nutmeg


  1. Heat the oil over medium heat.  Add the onions, and cook about 3-4 minutes, stirring frequently, or until they begin to look translucent.
  2. Add in your garlic and cook another minute.
  3. Stir in the potato, carrot, and celery.  Cook, stirring frequently, for about four minutes.
  4. Add in the split peas, broth, and seasonings.  Cover.  Bring to a boil over high heat.
  5. Reduce heat to medium-low.  Simmer, covered, stirring occasionally for about 1 hour.



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