A Great and Simple SPLIT PEA SOUP Recipe (Vegetarian)


What I find most intriguing about this recipe is the fact that it is easy to make, and that it seems to be just a simple soup. Yet, the flavor is outstanding. (This version has no meet, reason why we use duck fat for a more flavorful dish.)


Carrot, 1, (optionally) pealed, chopped
Celery stalks, 6 (about 2 cups), roughly chopped
Duck fat, 2 tbsp
Garlic, 4 cloves, smashed then chopped roughly
Green split peas, 1 Goya bag (1 lb), rinsed
Olive oil, 2 tbsp
Onion (white), 1, large, (2.5 cups)
Parsley leaves, 1/4 cup, for sprinkling on top
Pepper, 1 tsp, ground
Salt (Kosher), 1 1/2 tbsp
Stock (chicken), 8 cups (or use 8 cups water plus 8 tsp chicken base)
Water (hot), 4 cups


Heat up one tablespoon olive oil in a Dutch oven until it shimmers, on low heat. Add onion, celery, carrot, salt and pepper, and bring to medium heat, for 10 minutes. Make a little empty spot in the middle of your pot, melt duck fat, and cook garlic for 1-2 minutes, until fragrant.

Add chicken broth and split peas, bring to a boil, cover and simmer one hour, stirring on occasion. Add 4 cups of (preferably hot) water, cover again and cook for another hour. Using an immersion blender, blend it for a desired consistency.

Ready to serve. Refrigerates well for a week. Freezes well.

YIELDS: 12 servings

Rinsing peas in a strainer is the funniest cooking experience we have ever had: The peas combined together into one “solid” structure. When peas are added to the pot to cook they will separate from each other again.

Roughly chopped celery featured in the picture to illustrate that leaves are welcome in this cooking experience.
And there you have it: A beautiful presentation of this simple and healthy split pea soup with a delicious flavor, sprinkled with parsley.