Split Pea Soup

Prep: 15 minutes Cook: 2 hours


This tastes even better the next day and is great over baked potatoes, too!


  • 8 cups water
  • 1 cup dried split peas
  • 1/2 cup dried baby lima beans
  • 1/4 cup dried barley
  • 1 onion, chopped
  • 2 bay leaves
  • 1 tsp celery seed
  • 2 cups vegetable broth
  • 2 carrots, chopped
  • 2 potatoes, cubed
  • 2 stalks celery, chopped
  • 2 tbsp parsley flakes
  • 1 tsp basil
  • 1 tsp paprika
  • 1/8 tsp white pepper
  • freshly ground black pepper to taste


Place split peas, lima beans, barley, and water in a large pot. Bring to a boil, reduce heat, and add bay leaves and celery seed. Cover and cook over low heat for 1 hour. Add remaining ingredients and cook for 1 additional hour.

Hints: If you want to make this without the lima beans, increase the split peas to 2 cups and reduce the initial cooking time to 1/2 hour. This recipe freezes and reheats well. For a delicious smoky flavor, try adding a couple drops of liquid smoke to the soup about 15 minutes before the end of the cooking time.