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Split Pea Soup

Prep: 10 min | Cooking: 1 hr 40 min | Total: 1 hr 50 min


  • Butter (2 tbsp or 1/4 stick)

  • Onions, chopped (1 cup or one medium onion)

  • Garlic, minced (2 cloves)

  • Fresh thyme (2 tsp)

  • Salt and pepper

  • Russet potato, diced (1)

  • Carrots, sliced into discs (3)

  • Split peas (2 cups, divided)

  • Chicken broth (6 cups)


  1. Melt butter in a large saucepan or pot on medium high heat. Add onions and saute until translucent. Add garlic, thyme, salt, and pepper. Continue sauteing for 1 minute.

  2. Combine potatoes, carrots, 1 cup split peas, and chicken broth. Bring to a boil, then reduce heat to low, cover with lid, and simmer for 50 minutes. At this point, check for viscosity. If it is too thick for your liking, add water or more broth. Add another cup of split peas.

  3. Cover with lid and continue cooking for 30 minutes or until new peas are soft. Serve with sour cream.

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