Split Pea Soup

Adapted from Williams-Sonoma
4 servings


  • 1 Tbs. olive oil
  • 1 yellow onion, finely diced
  • 1 celery stalk thinly sliced
  • 2 small carrots, peeled & thinly sliced
  • 1 cup dried green or yellow split peas, picked over, rinsed, and drained
  • 4 cups vegetable broth or stock
  • 2 Tbs. finely chopped parsley
  • 1/2 tsp. finely chopped marjoram or 1/4 tsp. dried marjoram
  • 1/2 tsp. finely chopped thyme or 1/4 tsp. dried thyme


  1. In a large saucepan over med-high heat, warm the oil. Add onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
  2. Add the split peas, stock, parsley, marjoram, and thyme. Reduce heat to med-low and bring to simmer. Cover partially and cook until the peas are tender, 60 minutes.
  3. Coarsely puree 2 cups of the soup in a food processor and return the pureed soup to saucepan. Season with salt & pepper to taste, return soup to med heat, and simmer for 5 minutes longer. Taste and adjust seasonings.