Vegetarian Split-Pea Soup
Author: Marla Hingley
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 3 cups dried split peas
  • 3 russet potatoes, peeled & cubed (1½lbs)
  • 7 carrots, sliced
  • 2 yellow bell peppers, seeded & chopped
  • 1 onion, finely chopped
  • 1 whole baked garlic, mashed
  • 1 tsp dried thyme
  • 16 cups water
  • Salt and pepper to taste
  1. Combine all ingredients together in a large stock pot and bring to a boil.
  2. Reduce to a simmer (partially covered) for 45 minutes or until peas are tender. Skim off any foam that develops.
  3. Season to taste with salt and pepper, then serve as is for a chunky style soup, mash lightly with potato masher, or run through a food processor/immersion blender for a smooth soup.
Recipe by Gluten Free Club at