Sunday, October 30, 2011

Yellow Split Pea Soup with Mushrooms

Would you believe I'd never even had split pea soup when I decided to try making this recipe? Last year I had bought some yellow split peas for another recipe I had that I never ended up making. So when I ran across this recipe I decided it was time to try them. I loved this soup (and so did a woman I work with who I shared it with!). I definitely want to make this again soon! This recipe was from

Yellow Split Pea Soup with Mushrooms


  • 1 cup yellow split peas
  • 3 cups water
  • 2 bay leaves
  • 1/4 tsp smoked paprika
  • 2 TB canola oil
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • 8 ounces baby portabella mushrooms, sliced
  • 1 quart vegetable stock
  • 1 cup kale, chopped and steamed
  • 1/2 tsp sea salt
  1. In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil. Reduce and simmer for 1 hour, until peas break apart.
  2. About 30 minutes after you get the peas on the stove, chop the veggies. Then, in a large sauce pan, heat oil and saute onion over medium low until translucent, 10-15 minutes. Add garlic and mushrooms and saute until tender. Turn to low.
  3. Remove split peas from heat, discard bay leaves and place peas in Vitamix or food processor. Puree on high speed until smooth. (I added about 1 cup of the stock to the Vitamix to help it along.)
  4. Combine peas, stock, kale and salt into the onion and mushroom mixture. Heat and serve.

1 comment:

  1. Thanks for the recipe. I used it as inspiration for dinner tonight.