Split Pea and Potato Soup

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

50 Ratings
7 Reviews

Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.

Martha Stewart Kids, Winter, Martha Stewart Kids, Winter 2004, Martha Stewart Kids, Winter 2004

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Yield:

Makes 3 3/4 Quarts

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

Step 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.

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Step 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 Notes

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.

Cook's Notes

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

Cook's Notes

It will keep in the freezer for up to one month.

Reviews (7)

50 Ratings

5 star values: 12
4 star values: 14
3 star values: 15
2 star values: 7
1 star values: 2

Martha Stewart Member

04/10/2018

I substituted with vegetable stock as that is what I had on hand. Also, had no bay leaves so i put fresh rosemary from my garden. Amazing amount of flavour for such a simple and affordable recipe. Thank you

Martha Stewart Member

12/31/2014

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

Martha Stewart Member

09/30/2012

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 :)

Martha Stewart Member

09/30/2012

Martha Stewart Member

04/16/2010

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

Martha Stewart Member

09/12/2008

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

Martha Stewart Member

03/09/2008

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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Reviews (7)

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Split Pea and Potato Soup

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Ingredients

Directions

Cook's Notes

Cook's Notes

Cook's Notes

Reviews (7)

All Reviews for Split Pea and Potato Soup