Green Split Pea Soup

  • Prep Time

  • Total Time

  • Ingredients

  • Servings

Recipe posted by Palouse Brand on March 08, 2016

Green Split Pea Soup Recipe

Here it is! The famous green split pea soup that we used to carry on our green split pea labels. Unfortunately, with our label redesign last year we couldn’t fit this mouth-watering split pea soup recipe on the back of the bag any longer. Since then, we have received numerous emails asking for our pea soup recipe and now we can share this beloved pea soup with you once again.

This recipe for split pea soup has been in the Palouse Brand family for years. We made a batch just last week so we could take a picture for this post and received rave reviews. Even our meat and potatoes only-farmers love this soup. After the shoot as we were eating lunch together we began talking about how we all have made different variations of this easy split pea soup.

Here are the most popular variations we’ve found. Sara loves to keep the recipe just as it is making vegetarian split pea soup. Jen doesn’t puree the soup in order to give it a nice chunky texture and adds ham. That takes this green pea soup and turns it into the best split pea soup with ham you’ve ever had. Another way to serve this split pea recipe is to add bacon. After the soup is pureed add in diced, cooked bacon. This bean soup can easily be turned into several soup recipes. Garnish this soup with fresh peppers or carrots for added texture and freshness.

This soup is so easy and so good for you. We plugged this recipe into the MyFitnessPal Recipe Calculator and a one-cup serving has 97 calories with 7 grams of protein.

We hope you enjoy this Green Split Pea Soup as much as we do! We would love to see or hear about your experience with this great soup. Share with us by commenting below or sharing a picture on Instagram and using the hashtag #palousebrand. It makes our day to hear from you!

Cooking with Green Split Peas Tip: Make sure when you store your green split pea they are in a dark place. Light bleaches the peas causing them to lose their gorgeous color. To keep your green split peas looking great, store them in a food grade storage bucket, mylar bag, colored Tupperware or in their three, five, and twenty-five pound packaging

 green split pea soup

prep_time 15 min
total_time 4 hrs 15 min
ingredients_number 9
servings_number 12
  • 2 cups Palouse Brand split peas
  • 3 quarts water
  • 1 cup vegetable broth (or chicken broth)
  • 2 tablespoons olive oil or butter
  • 1 large onion chopped
  • 1 tablespoon minced garlic
  • 2 cups diced carrots
  • 4 stalks celery chopped (we like to use this inside leafy pieces too)
  • Salt and pepper to taste
      1. Saute onion, garlic, carrots and celery in olive oil until soft.
      2. Add rinsed peas, water and broth to a large pot. Bring to a boil, cover and reduce heat to a simmer. 
      3. Cover and simmer for 4-5 hours until peas are tender and liquid has cooked down.
      4. Season to taste with salt and pepper.
      5. To get a smooth texture place cooked soup in a blender to puree (caution – for most ordinary blenders you will need to puree in very small batches or let the soup cool before pureeing).
      6. Enjoy!
      green split pea soup recipes



          • Kate says...

            Lousia King maybe you could borrow a pen, pencil, crayon, and paper or back of an envelope whatever will work and actually do it the old fashioned way. Manually copy it!!! They have been kind enough to give us free recipes , we could be grateful for what others have already done for us. Make and test taste the soup. Take the time to write down what they did and then edit and post it for us

            On February 09, 2017

          • Palouse Brand says...

            Hi Lisa, We will work on that for you!

            On January 27, 2017

          • Louisa King says...

            I love your products. I like some of your recipes. I hate that you allow sharing but not printing. How do you expect people to try your recipes if they cannot be printed.

            On January 27, 2017

          • Robert Hamilton says...

            Thank you for offering a vegan and a carnivorous version. Did you know that there may be more vegans than vegetarians in the US? Here’s the link: I happen to be plant based. Best to all of you, Bob

            On October 10, 2016

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