Split Pea Soup


  • Makes6 to 6 servings

If you prefer the more traditional flavour of split pea soup cooked with ham, add a bit of chopped ham or a ham bone to the soup right at the beginning.


  • 2 cups green or yellow split peas

  • 8 cups cold water

  • 2 stalk celery, chopped

  • 2 medium carrots, chopped

  • 2 small onions, chopped

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp chopped parsley


  • Rinse the split peas in several changes of water, then place them into a large saucepan or Dutch oven. Add the cold water and bring to a boil over medium-high heat. Lower the heat to a simmer and cook, covered, for about 20 minutes, stirring occasionally, until the peas are soft.

  • Add the celery, carrots, onions, salt, pepper, and parsley. Bring back to a boil, and simmer, covered, for another 30 minutes, until the vegetables are tender and the split peas have almost completely disintegrated. Taste and adjust seasoning, if necessary.

This article was originally published on Aug 01, 2004

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