Split Pea Soup

Makes 8 servings; 1 cup each serving

You are here


  • 3 small to medium carrots
  • 2 ribs celery
  • ½ medium onion
  • 1 Tablespoon oil
  • 1 pound dry split peas (green or yellow)
  • 7 cups low-sodium broth (any flavor)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper (or to taste)
  • ¼ teaspoon salt (or to taste)


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash, peel, and cut carrots into small pieces.
  3. Wash and cut celery into small pieces, discard white root.
  4. Peel and cut onion into small pieces.
  5. Heat oil in a large pot over medium-high heat. Add carrots, celery, and onions and cook, stirring occasionally, until onions begin to brown, about 5-10 minutes.
  6. Rinse peas and add to pot with broth, garlic powder, pepper, and salt and bring to a boil. Reduce heat to low and cover allowing soup to simmer for 45 minutes or until peas are as soft as you like.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.