Classic Split Pea Soup For Comfort and Nourishment

Split pea soup is a comfort food of mine because I grew up eating it for lunch. I can’t say I particularly liked it as a child, but it is interesting how things work; now that I’m a grown woman, I find it very pleasing. 

Mirepoix is the classic French combination of aromatic vegetables – onion, carrot, and celery. Many dishes employ Mirpoix as a subtle background flavor. Mirepoix frequently serves as a base in soup recipes, and I also use it in split pea soup. It complements and enhances the taste of the split peas beautifully. Mirepoix has many variations. For example, some include garlic, bell peppers, mushrooms, and spices like bay leaf and thyme.

Health Benefits Of Split Peas

  • They are an excellent source of vitamins K and C, folate (natural folic acid), and powerful antioxidants like beta-carotene, lutein, and zeaxanthin.
  • Peas and other legumes are high in protein, although not complete protein. Peas have a low level of methionine (an essential amino acid), so this recipe calls for potatoes with higher levels of methionine. Together, they complement each other and make a complete protein!
  • Peas are also fiber-rich – a nutrient that most of us don’t get enough of. Fiber helps with the proper elimination of toxins. It also binds to dietary cholesterol, reducing the blood cholesterol levels. Lastly, fiber feeds good bacteria in our gut.
  • Lignans and flavonoids – found in high concentrations in peas – play an essential role in blood sugar management and protection against estrogen-dependent cancers.

Classic Split Pea Soup


2 cups dry split green peas
3 Tbsp olive oil
1 big onion, chopped
2 carrots, diced
4-5 potatoes, diced
½ celery root, diced
2 quarts chicken stock
Salt and pepper to taste
1 bunch fresh parsley, minced

  1. Soak the peas for 3 hours or, even better, overnight. Drain and rinse a couple of times.
  2. Warm up the oil in a big pot over medium heat and sauté the onions for about 5 minutes.
  3. Add carrots, potatoes, and celery root as you chop them up. Sauté for another 3-5 minutes.
  4. Add the peas and the stock, and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the peas are soft. You might need to add a bit more stock or water if the soup turns out too thick. If you do, make sure to bring it to a boil.
  5. Adjust the seasoning, add the parsley, and turn it off immediately.
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