Split Pea Soup

Split Pea Soup is a fantastic thick, warming soup on a cold winter evening. This version, a vegetarian recipe, is filling, healthy and has a great taste. Submitted by David McCarthy, Australia


  • 14 cups water
  • 2 cups onions, diced
  • 1 1/2 cups carrots, diced
  • 2 cups celery, diced
  • 2/3 cup fresh parsley, minced
  • 4 green onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium zucchini, quartered & sliced
  • 1/3 cup green split peas
  • 1/3 cup yellow split peas
  • 2 1/2 Tbsp barley
  • 2 Tbsp baby lima beans or other tiny white beans
  • 3 Tbsp ajuki beans
  • 1 Tbsp powdered vegetable broth or cube
  • dash seasoned salt or any salt-free seasoning
  • dash freshly ground pepper


Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for the salt and pepper, which can be added at the end of the cooking process.

Return soup to a boil, skimming off any foam that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more forms.)

Cover and reduce heat to medium-low. Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn't sticking. At end of cooking time, adjust seasonings to taste.


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