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Split Pea Soup

October 14, 2010

Did you know that the Dutch are famous for split pea soup? I didn’t learn that until I lived there. “Erwtensoep” is served seasonally, when the weather turns cold and a thick, hearty soup is just what you’re in the mood for. In Holland the soup is served with a few slices of dark wheat or rye bread–it’s a wonderful comfort-food meal!

1 lb. dry split peas
1 Tablespoon extra virgin olive oil
3/4 cup raw bacon, chopped
1 cup fresh carrots, chopped
1 cup fresh celery, chopped
1 cup white onion, chopped
1 cup russet potato, scrubbed and diced
5 cups vegetable stock
2 cups cold water
Kosher salt and freshly ground black pepper, to taste


  • In a large soup pot, heat olive oil over medium-high heat.
  • Add chopped bacon and cook 5-8 minutes, stirring often, until no longer pink.
  • Add carrots, onion, and celery and cook 8-10 minutes, until slightly tender (but not browned).
  • Rinse the split peas in a strainer under cold water and add to pot.
  • Add cold water and vegetable stock. Stir to combine.
  • Cover and bring to a boil.
  • Reduce heat to low.
  • Keep covered and simmer 3 1/2 to 4 hours.
  • Check and stir the soup often. The peas will soften and the soup will thicken as it simmers.
  • In the last half hour of simmering the soup, cook the potatoes in a separate pot of boiling water, 10-12 minutes.
  • Add cooked potatoes to soup and stir to combine.
  • Add salt and pepper to taste.
  • Serve with slices of fresh dark bread.
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2 Responses to “ Split Pea Soup ”

  1. tara on January 15, 2011 at 2:49 pm

    Do you have to soak the peas first? :)

    • KP on January 16, 2011 at 3:17 pm

      Nope! Just rinse and throw \’em in the pot!

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