Two bowls of split pea soup with a jar of green split peas beside them

Dinner / Lunch / Soup

Split Pea Soup

10–12 Servings (1 cup per serving)

Prep time: 10 minutes | Cook time: 1 hour

Kid-Friendly

Diet Style

HF
LF
LF
LS
V+

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting board
  • Chef’s knife
  • Large stock pot
  • Small bowl
  • Wooden spoon
  • Hand blender, food processor, or food mill

Ingredients

  • 10 cups water
  • 3 stalks celery, rinsed and roughly chopped
  • 3 carrots, tops removed, peeled, and roughly chopped
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled and roughly chopped
  • 1 ¼ cups green split peas
  • ¼ cup yellow split peas
  • ¼ cup barley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon celery salt
  • 1 teaspoon turmeric
  • 1 teaspoon white pepper
  • Kosher salt to taste

Directions

  1. Combine ingredients in stockpot

    Place water, celery, carrots, onion, garlic, split peas, and barley in a large stockpot over high heat.

  2. Boil

    Bring to a boil and stir using a wooden spoon to ensure none of the split peas are sticking to the bottom of the pot.

  3. Simmer

    Reduce to a simmer, and cook uncovered for 10 minutes.

  4. Combine spices

    Meanwhile, combine spices, garlic powder, onion powder, celery salt, turmeric, and white pepper in a small bowl and set aside.

  5. Cover and stir occasionally

    After 10 minutes, cover the pot and leave lid slightly ajar. Check pot occasionally and stir to ensure soup does not boil over. Cook for an additional 40 minutes.

  6. Add spices

    After 40 minutes of cooking add the spice mixture and simmer for another 10 minutes.

  7. Remove from heat

    Remove from heat.

  8. Pureé

    Using a hand blender, pureé soup until smooth. Taste and add additional salt or pepper if desired.

  9. Serve

    Serve immediately.

Chef Gary in YMCA chef uniform

Chef's Note:

Use the tops and leaves of the celery. If you don’t have a hand blender, you can use a food processor, food mill, or blender to puree soup. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. If soup is too thick add some additional water to thin out.

Nutrition Info

Per Each Serving

  • Calories

    140

  • Fat

    1g

  • Saturated Fat

    0g

  • Protein

    8g

  • Total Carbs

    27g

  • Fiber

    9g

  • Sugar

    4g

  • Sodium

    38mg

  • Cholesterol

    0mg