Dinner / Lunch / Soup
Split Pea Soup
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
- 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
Combine ingredients in stock pot
Place water, celery, carrots, onion, garlic, split peas, and barley in a large stock pot over high heat.
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.
Reduce to a simmer, and cook uncovered for 10 minutes.
Cover and stir occasionally
Cover pot and leave lid slightly ajar. Check pot occasionally and stir to ensure soup does not boil over.
Cook for an additional 40 minutes.
Meanwhile combine spices, garlic powder, onion powder, celery salt, turmeric, and white pepper in a small bowl and set aside.
After 40 minutes of cooking add spice mixture and simmer for another 10 minutes.
Remove from heat
Remove from heat.
Using a hand blender, pureé soup until smooth.
Taste and add additional salt or pepper if desired.