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Split Pea Soup

  • prep: 15 mins
    total time: 1 hour
  • servings: 6
Photography: Romulo Yanes

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
Everyday Food, October 2012

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Reviews (4)

  • Darlene VandeWater 23 Jun, 2013

    This was delicious, I had to cook the peas a little longer but it was worth the wait.

  • Darlene VandeWater 23 Jun, 2013

    This was delicious, I had to cook the peas a little longer but it was worth the wait.

  • kiki_p 1 Dec, 2012

    I wish I had looked at the review(s) for this recipe before I made it. Pretty bland and disappointing.

  • pattipoopidoo 1 Nov, 2012

    Made this with the Pastrami and Pickle sandwich (which was awesome!) but there are much, much better split pea soup recipes out there. Wouldn't make this one again.