Split Pea Soup with Garlic Crostini

Lately, I have been on a hunt for good meat-free recipes. Some recipes my mom and grandma make and I am trying to dig deep into my brain and remember some of those delicious recipes so that I can make them for my family. If you love peas, here is a great split pea soup recipe. Very easy to make and has only a few ingredients. This soup is nice and hearty and is great on a cold Fall/Winter day. Enjoy!



  • 1 cup Onions, chopped
  • 3-4 large Carrots, diced
  • 2 coves Garlic, minced
  • 1/8 cup good Olive oil
  • 1/2 teaspoon dried Oregano or any other dried herbs you like
  • Sea Salt, to taste
  • 1 teaspoon Black pepper
  • 3 to 4 carrots
  • 1 cup (or 3 small) Red potatoes, diced
  • 2 cups dried split Green peas
  • 8 cups of Chicken broth, plus more if needed
  • Any good quality bread or baguette
  • Butter, softened at room temperature
  • 1 whole Garlic clove, peeled, split in half (for rubbing the toast)
In a large 4-quart stockpot on medium heat, add olive oil and saute the onions and garlic, and oregano, until the onions are softened, 10 to 15 minutes. Add the carrots, potatoes, split peas, chicken broth, salt and pepper. Bring to a boil, then simmer uncovered for 50 minutes or until the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
Cook’s note: If you plan to reheat the soup later, it will be thick, just add more chicken broth and bring to boil, serve hot.
For the Garlic Crostini
Spread softened butter over the bread pieces. Place on a baking sheet at 375 degrees (F) for about 13 minutes, or until golden. Let the bread cool slightly for about a minute and rub it with garlic on both sides. Serve along side the soup.

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