Split Pea and Potato Soup

50 Ratings
  • 5 12
  • 4 14
  • 3 15
  • 2 7
  • 1 2

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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Recipe Summary

Yield:
Makes 3 3/4 Quarts
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Ingredients

Directions

  • 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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  • 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.

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Reviews (7)

50 Ratings
  • 5 12
  • 4 14
  • 3 15
  • 2 7
  • 1 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 :)
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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
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! :)
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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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