Split Pea Soup with Parsnips and Carrots

Split Pea Soup with Parsnips and Carrots

I’m so proud of myself.  This is my first real vegetarian pea soup ever.  I always cheat and add chicken stock or ham but this time I wanted to try something new.  I added carrots and parsnip to the soup and it turned out perfect.  The sweetness of the parsnip and carrots makes this soup super tasty.

Serves 6


  • 4 cups vegetable cooking stock
  • 1 pound green split pea
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoon garlic, minced
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 teaspoon olive oil


Wash and drain peas.  place in a large pot or dutch oven over medium heat add olive oil, onion, parsnip, garlic and carrots. Sauté until vegetables begin to soften, about 8 minutes.  add cayenne pepper, peas and vegetable stock plus two cups of water; add peas and bring to boil.

Reduce heat to medium-low.  Let it simmer uncovered for about an hour or until vegetables are tender peas are falling apart, stirring often.  Add salt and pepper to taste.