This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Vegan Split Pea Soup I
Creamy Pea Soup
Split Pea and Ham Soup II
Split Pea Soup Atu
Split Pea and Sausage Soup
more »
Top Related Articles
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Big Fun on the Bayou: Favorite Gumbo Recipes
Lighten Up Your Favorite Recipes
Soup Up Your Chicken Soup
Matzo Ball Soup
Super Bowl(R): Chili Cook-Off
Thickening Soups
Vegetarian Cuisine
Related Collections
45-Minute Soups and Stews
Chervil
High-Fiber Soup, Stew, and Chili Recipes
Bean Soups
High-Fiber Recipes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Kid's Favorite Pea Soup

By: SHECOOKS2

"This is easy to make and is loved by even picky kids!!"

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

Ingredients

2 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
3 tablespoons olive oil
1 3/4 cups dried split peas
2 (14.5 ounce) cans chicken broth
1 bay leaves
2 ounces bacon
3 potatoes, peeled and cubed
2 carrots, chopped
2 teaspoons dried chervil
salt and pepper to taste

Directions

In a pressure cooker over medium heat, saute the garlic, onion and celery in the olive oil for 5 minutes, or until onion is translucent. Add the peas, broth, bay leaf and ham. Cook under pressure for 10 to 12 minutes. (Note: If you do not have a pressure cooker, cook the peas over low heat for 3 to 4 hours or use a slow cooker.)
Once the peas are soft, stir in the potatoes, carrots and chervil and simmer for 15 minutes, or until potatoes are tender. Season with salt and pepper to taste. Add water as needed to adjust the thickness of the soup.