Vegetarian Split Pea Soup

Vegetarian Split Pea Soup

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 106.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Vegetarian Split Pea Soup calories by ingredient


Adapted from The Curvy Carrot
Adapted from The Curvy Carrot

Number of Servings: 8


    1 pound dried split green peas

    10 cups water

    2 cups vegetable broth

    2 tablespoons vegetable oil

    1 medium yellow onion, diced into 1/2-inch pieces

    1 teaspoon dried marjoram

    2 bay leaves

    1 tsp salt

    1/2 tsp pepper


1. In a large Dutch oven or saucepan over high heat, bring the peas, broth, and water to a boil.

2. Boil the soup, uncovered, for two minutes.

3. Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas).

4. After the hour is over, add the oil to a medium skillet over medium-high heat.

5. Add the onion and marjoram to the oil and cook, stirring frequently, until softened, about 8-10 minutes.

6. Add the mixture to the Dutch oven, add the bay leaves and simmer over medium-low heat, stirring occasionally.

7. Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.

8. Season to taste with salt and pepper.

Serving Size: makes 8 1-cup servings

Member Ratings For This Recipe

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    Sooooo good!!! - 3/24/21

  • no profile photo

    Very good and even better with cheddar biscuits - 3/22/21

  • no profile photo

    This looks tasty. - 9/2/20

  • no profile photo

    Very Good
    I use 4 cups low sodium veggie broth and no water, thyme instead of marjoram. 1/2 cup leek replaced onion. - 7/28/20

  • no profile photo

    delicious - 4/26/20