Split Pea Soup

    3 hours 10 mins

    This makes a thick and hearty split pea soup. It tastes even better reheated.

    381 people made this

    Serves: 10 

    • 1 tablespoon vegetable oil
    • 2 teaspoons vegetable oil
    • 1 onion, chopped
    • 1 large onion, finely chopped
    • 1 bay leaf
    • 3 garlic cloves, crushed
    • 3 cloves garlic, finely chopped
    • 2 carrots, peeled, halved lengthwise and thinly sliced crosswise
    • 440g dried yellow or green split peas
    • ½ cup split peas
    • 90g pearl barley
    • 1 litre vegetable stock
    • 1 1/2 teaspoons salt
    • 1½ tablespoons tomato paste
    • 1.75L water
    • ½ teaspoon dried sage
    • 3 carrots, chopped
    • salt and freshly ground black pepper
    • 3 stalks celery, chopped
    • ⅓ cup small pasta shapes (such as macaroni)
    • 3 potatoes, diced
    • TO SERVE
    • handful chopped fresh parsley
    • grated parmesan
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon freshly ground black pepper

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Heat the oil in a large pot over medium high heat, then gently fry the onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to the boil, then reduce heat to low. Simmer for 2 hours, stirring occasionally.
    2. Heat the oil in a large heavy-based saucepan over a moderate heat. Add the onion and garlic to the pan and cook gently for about 7 minutes, stirring frequently until the onion is soft and golden. Add the carrots and continue to cook for 4–5 minutes, stirring frequently until just beginning to soften.
    3. Add the carrots, celery, potatoes, parsley, basil, thyme and pepper. Simmer for another hour, or until the peas and vegetables are tender.
    4. Stir in the split peas, stock, tomato paste, sage and seasoning and bring to the boil. Reduce the heat, then cover and simmer for 30 minutes.
    5. Add the pasta and cook for a further 15 minutes until the pasta and split peas are tender. Serve in deep bowls sprinkled with grated parmesan.

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    Reviews in English (325)


    Crockpot variation: Put all ingredients into crockpot (no need to cook onions first, and oil can be omitted). Add 2 additional cups of water/broth and cook on high 2 1/2 hours (can be kept warm on low setting after that, with occasional stirring). More flavor: Use vegetable broth instead of water. Double all spices except for salt.  -  26 Feb 2006  (Review from Allrecipes US | Canada)


    This is a great recipe. That being said, I'll mention a few things I did differntly. First of all, I soaked the peas in water for about 8 hours prior to cooking. I omitted the barley, and I substituted olive oil for vegetable oil. I sauteed the onion, celery and (3) bay leaves together. I also omitted the potatoes, and put all of the herbs in the pot with the peas and 8 c. water, rather than waiting until the peas had cooked 2 hours. The only ingredient I added after cooking for 2 hours was the carrots. After adding them and another cup of water, I let the soup simmer about 1 more hour. It's really a delicious, hearty soup. I didn't find it to be too thick, possibly because I soaked the peas first.  -  05 Feb 2003  (Review from Allrecipes US | Canada)


    When she says it makes a thick soup, she isn't kidding! I love thick soup but this was ridiculously thick, too thick to be soup. All 7 1/2 cups of the water was used up and the solid then started to burn the bottom of the pan. I added 4 more cups of water, which turned out to be PERFECT, so I'd definitely recommend using a total of 11 1/2 cups water for anyone making this soup! The taste was delicious, and I blended abotu half the soup for a better consistency, but either way it tastes fine, just depends on your preference. I only used one potato cause that's all I had around the house but it was still good. Definitely one of the best soup recipes I've tasted! Thanks!!  -  09 Dec 2002  (Review from Allrecipes US | Canada)