New This Month

Split Pea Soup with Croutons


This is a traditional recipe that provides warm comfort on a fall evening.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 2 tablespoons olive oil, divided
  • 4 slices white sandwich bread, cut into 1/2-inch cubes
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 4 cups vegetable broth
  • 1 pound dried split peas, picked through and rinsed
  • 1/3 cup chopped fresh parsley


  1. In a large pot, heat 1 tablespoon oil over medium-high. Add bread and cook, tossing, until golden and crisp, 3 to 5 minutes. Drain croutons on paper towels.

  2. Heat remaining tablespoon oil in pot, then add onion, garlic, and cumin; season with salt and pepper. Saute until onion is softened, 6 minutes. Add broth, 4 cups water, and split peas and bring to a boil. Reduce to a simmer, cover, and cook until peas are tender and soup is thickened, about 35 minutes; season with salt and pepper. To serve, stir in parsley and top with croutons.

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