No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Split peas

Explore 3 recipes and more

Vegetarian Split-Pea Soup

Time:1 hour 15 mins
Ingredients
  • 3 cups dried split peas, rinsed and picked over
  • 1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
  • 7 carrots, sliced 1/2 inch thick (3 cups)
  • 2 green bell peppers, cut into 1/4-inch pieces (2 cups)
  • 2 medium onions, cut into 1/2-inch pieces (2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
expand

Emeril's Slow-Cooker Split-Pea Soup

Time:6 hours 30 mins
Ingredients
  • 10 cups low-sodium chicken broth
  • 2 pounds dried green split peas, picked over, rinsed, and drained
  • 1 medium onion, diced small
  • 4 small carrots, diced small
  • 1 celery stalk, diced small
  • 1/2 red bell pepper, diced small
  • 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
  • 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
  • 2 dried bay leaves
  • 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
  • Coarse salt and ground pepper
expand

Split Pea and Potato Soup

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
expand

advertisement

advertisement

advertisement

advertisement