Split Pea and Carrot Soup

Split Pea and Carrot Soup


  • 1 lb. green split peas
  • 5 celery stalks, sliced
  • 1 large sweet onion, chopped
  • 1 large clove garlic, minced
  • 8 cups vegetable broth
  • 1 lb. carrots, peeled and diced
  • Salt and pepper, to taste


  1. Wash and drain the peas, removing any stones.
  2. Pour the split peas, celery, onion, garlic, and vegetable broth in a large pot with the top on. Bring to a boil then lower to simmer, cracking the top open slightly. Stir the soup occasionally, cooking on low for 1 hour.
  3. Add the diced carrots and cook for another 60 to 90 minutes or until the peas are tender. Season with salt and pepper, and serve!

Makes about 8 Servings