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Split Pea and Potato Soup

Tender chunks of potato make thick pea soup even heartier. This meal is guaranteed to warm kids up on cold winter days. If not serving soup immediately, let it cool completely, and then store it in airtight containers. It will keep in the refrigerator for up to five days and in the freezer for up to one month.

  • Yield: Makes 3 3/4 Quarts
Split Pea and Potato Soup

Source: Martha Stewart Kids, Winter

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 4 medium carrots (1 pound), cut into 1/2-inch rounds
  • 2 stalks celery, cut crosswise into 1/4-inch pieces
  • 1 pound green split peas, rinsed and picked through
  • 2 quarts chicken stock
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces

Directions

  1. Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.

  2. Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

Cook's Note

It will keep in the refrigerator for up to five days.

Reviews (6)

  • splitpea83 31 Dec, 2014

    This was the best pea soup I ever made! I used red bliss potatoes, which was fantastic. Delicious!

  • KathleenL 30 Sep, 2012

    This is a fantastic recipe, become a fall/winter staple in our house, and it's SO EASY to make vegan! Substitute the 3 tbsp of butter for either Earth Balance vegan butter or olive oil and proceed as the recipe instructs. I also love to make this with white yams—adds a new level of flavor. Super good. Thanks Martha :)

  • KathleenL 30 Sep, 2012

    This is a fantastic recipe, become a fall/winter staple in our house, and it's SO EASY to make vegan! Substitute the 3 tbsp of butter for either Earth Balance vegan butter or olive oil and proceed as the recipe instructs. I also love to make this with white yams—adds a new level of flavor. Super good. Thanks Martha :)

  • carriemaro 16 Apr, 2010

    Loved this. I usually overcook the added veggies, but following these instructions, it came out perfectly.

  • mattafer 12 Sep, 2008

    SO good! The potatoes make it. I sprinkle bacon pieces on top! :) Tastes nothing like "pea soup" out of a can! :)

  • mmsrjs 9 Mar, 2008

    VERY GOOD AND EVEN BETTER THE NEXT DAY GIVEN TIME FOR ALL THE FLAVORS TO INCORPORATE TOGETHER. THE POTATOES ARE OPTIONAL, MY HUSBAND USED TO LOVE THEM BUT NOW PREFERS SWEET POTATOES AS THEY HAVE MORE FLAVOR.

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