Vegetarian Split-Pea Soup

The baked garlic adds such a rich depth of flavor that you won’t even miss the ham that is traditionally in this savory soup.


Combine all ingredients in a large stock pot and bring a to boil. Reduce and simmer until split peas are tender, skimming off any foam that develops.

Use a potato masher or an immersion blender/food processor to puree the soup a little or a lot – depending on how chunky you want your soup to be.VeggiePeaSoup4

Vegetarian Split-Pea Soup
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 8
  • 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.




  1. Delicious. However, I thew in a generous amount of cubed ham. Nice assortment of veggies especially the roasted garlic. 🙂

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