Tuesday, September 20, 2011

Ina's Split Pea Soup

With fall in the air, I couldn't think of anything more perfect to make than Ina Garten's split pea soup. It's an easy recipe, great for storing in the freezer, and an ideal hearty fall dinner. The variety of vegetables add a rich flavor, and the thickness is extremely filling. This soup is great paired with a hot piece of bread, or Parmesan crostini.


  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 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, 1/2 pound 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.

Bon App├ętit!


  1. Looks so perfect and colorful! Is that a purple potato I spy??

  2. My mom was looking threw your blog and saw this recipe,she took out her recipe notebook and wrote this down,right away.My family has been LOVING this soup!!! thank you Chana :) love your cousins! p.s-were actually eating it right now!!!!