Parker's Split Pea Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 356.0
  • Total Fat: 8.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 2,748.5 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 20.1 g
  • Protein: 33.9 g

View full nutritional breakdown of Parker's Split Pea Soup calories by ingredient
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Another wonderful soup from Ian Garten's Barefoot Contessa. Another wonderful soup from Ian Garten's Barefoot Contessa.
Number of Servings: 12


    2 medium yellow onions, chopped
    3 cloves garlic, minced
    1/4 cup good olive oil
    1 teaspoon dried oregano
    1 Tablespoon kosher salt
    2 teaspoon freshly ground black pepper
    4 cups medium-diced carrots (6 to 8 carrots)
    2 cups medium-diced red boiling potatoes, unpeeled (6 small)
    2 pounds dried split green peas
    16 cups chicken stock (or water)


In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1 1/2 pounds of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Makes about 12 2-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MOIRALEIGH.

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