Split Pea Soup 

click to enlarge Split Pea Soup - BRIENNE BOORTZ
  • Brienne Boortz
  • Split Pea Soup


1 medium onion, chopped

2 celery ribs, chopped

2 tbsp. oil

1 lb. dried green split peas

10 c. water, divided

14 oz. smoked kielbasa, sliced

4 medium carrots, thinly chopped

2 medium red potatoes, peeled and cubed

1 tsp. basil

1½ tsp. salt

½ tsp. white pepper

1 tbsp. chicken bouillon

sour cream


In a large pot, sauté onion and celery with oil until tender. Stir in peas and 6 cups of water. Bring to boil. Reduce heat, cover and simmer for 45 minutes. Stir in kielbasa, carrots, potatoes, basil, salt, pepper, bouillon and remaining 4 cups of water. Return to boil. Reduce heat, cover and simmer 30 minutes or until peas are tender. Add more water if needed. Top with a dollop of sour cream. Makes 8 servings.


When I was growing up, Sunday supper after church was my favorite meal of the week. I remember Mom would always cook up a roast, mashed potatoes, biscuits, a big pot of soup and a freshly baked fruit pie with vanilla ice cream. One of her best soups, split pea, is often made at our café during the winter months. We hope your family will enjoy it as much as ours does.

— Submitted by The Corner Café chef/co-owner Bob Smoot


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