Hearty Split Pea Vegetable Soup

Prep: 15 minutes Cook: 1 hour 10 minutes


This is a thick soup filled with chunky vegetables and it is very comforting on a cool, rainy day. Serve by itself in a bowl, or ladle over brown rice for a satisfying meal.


  • 2 cups dried split peas
  • 8 cups water
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cups fingerling potatoes, chopped
  • 2 cloves garlic, minced
  • 2 tbsp parsley flakes
  • 2 bay leaves
  • 1 tsp dry mustard
  • 1/2 tsp smoked paprika
  • freshly ground white pepper
  • 1 large tomato, chopped
  • 1/2 cup chopped fresh cilantro or parsley


Place the peas and water in a large soup pot. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Add the remaining ingredients, except the tomato and fresh cilantro or parsley. Mix well, bring to a boil again, reduce heat, cover and simmer for about 45 minutes, until all vegetables are tender. Add the tomato and fresh cilantro or parsley. Season with a bit of sea salt, if desired. Mix well and let rest for 5 minutes before serving.