Green Split Pea


Green split peas come from the seedpod of the legume Pisum sativum – commonly referred to as garden or English sweet pea. Cultivated for thousands of years, dried peas are eaten throughout Europe, the Middle East, Asia and the U.S, and are traditionally used to make hearty soups.

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Old-Fashioned Split Pea Soup Print
Serves 4

  • 1 cup dried green split peas, sorted and rinsed
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • ½ tsp. dried oregano
  • salt and pepper to taste
  • 2 large carrots, chopped
  • 2 potatoes, peeled and chopped
  • 4 cups chicken broth
  • smoked bacon, cooked until brown and crisp, chopped (optional)
  1. In soup pot, sauté onion and garlic in olive oil for 3 minutes. Add oregano, salt and pepper and cook for additional 1 minute. Add carrots, potatoes, split peas and chicken broth. Bring to boil, then reduce heat and simmer, uncovered for 45 minutes to one hour until peas are tender. Taste for salt and pepper and garnish with bacon, if desired.

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