Split Pea Soup

We ate this soup from thermoses after our long drive to The Pig Preserve, and it was warming, filling, and comforting. It is the perfect winter’s meal.

– Linda Nelson

Split Pea Soup


2 cups of split peas, rinsed and sorted
6 to 8 cups water or vegan broth (the amount used depends on how thick you want your soup.)
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 potatoes, peeled and cubed (I use yukon gold.)
3 to 4 cloves garlic, minced
1 teaspoon liquid smoke
1/4 teaspoon marjoram
1/4 teaspoon dried mustard
1 teaspoon dried basil
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste


Add all of the ingredients except salt and pepper to a big soup pot, and bring to a boil. Turn the heat down to a simmer, cover partially, and cook until the peas are soft and falling apart. This will take at least an hour. Add more water or broth, if needed. Add salt and pepper, and serve.


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