split pea soup
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My late friend, Eileen Marks, and I used to spend our lunch hours talking about everything, including recipes. She was emphatic that her split pea soup recipe was the best. It’s a winner – hearty and yummy.


  • 16 ounce package of split peas (rinsed)
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon olive oil
  • 2-3 stalks celery, sliced thin
  • 2-3 large carrots, sliced thin
  • 1/3 cup barley
  • 4 cups broth (I use Trader Joe’s vegetable)
  • 6 cups water
  • Salt, pepper and dill to taste

Split Pea Soup Directions

  • Heat the olive oil in a large pot.
  • Brown the onion and garlic until the onion is lucent (about five minutes).
  • Add the broth, water, rinsed split peas, sliced celery, sliced carrots and barley.
  • Add the salt, pepper and dill to taste. (Canned or boxed broth has a lot of sodium so add salt sparingly. You can always add more later.)
  • Simmer until peas are done, about 60-90 minutes.
  • Makes four quarts and freezes well.

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Read more by Eileen Creeger.

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