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9 Cups
Prep time:
15 minutes
Cooking time:
60 minutes


1 cup sliced or grated carrots
1 cup chopped onion
1 cup chopped celery
1 teaspoon vegetable oil
2 cups dry split peas (yellow or green)
7 cups low-sodium broth (any type)


  1. Wash hands with soap and water.
  2. In a large saucepan, sauté carrot, onion and celery in oil until just beginning to brown.
  3. Add split peas and broth. Bring to a boil. Cover pan and reduce heat to low.
  4. Simmer until peas are as soft as you like, 45 to 60 minutes or longer.
  5. Refrigerate or freeze leftovers within 2 hours.


  • Make broth by adding 1 teaspoon or cube of bouillon for each cup of water.
  • Ham: Use a ham bone or ham hock with the broth or water. Add 1 cup of chopped ham and a dash of ground cloves to the soup.
  • Curry: Add 1 Tablespoon curry powder and ½ teaspoon each garlic powder, cumin, and turmeric.  Taste and adjust seasonings as you like.