Ina Garten Parker’s Split Pea Soup

Ina Garten Parker's split pea soup is a thick, hearty soup with green split peas, carrots and red potatoes that comes together in 1 hour 40 minutes. It's an easy cozy soup for chilly spring evenings, Sunday dinner or a make-ahead family meal, and it's one-pot, so cleanup stays simple.

Add the second batch of split peas halfway through the simmer, because the first ones melt into a creamy base while the later ones keep some texture. Dump them all in at the start and you get one flat, mushy puree.

Ina Garten got this soup from Parker Hodges, the chef at her Barefoot Contessa shop, in The Barefoot Contessa Cookbook (1999). His split-addition trick gives it the flavor and texture that once had Steven Spielberg saying it tasted just like his mother's.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Parker's Split Pea Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Calories

380

kcal

Slow-simmered split peas melt into a thick, creamy base, while a second batch added midway keeps some body in every spoonful. Carrots and potatoes soften into the soup, and it only needs a stir now and then.

Ingredients

• 2 cups chopped yellow onions (2 onions)
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1/4 cup good olive oil
  

• 1 teaspoon dried oregano
  

• 1 tablespoon kosher salt
  

• 2 teaspoons freshly ground black pepper
  

• 4 cups medium-diced carrots (6 to 8 carrots)
  

• 2 cups medium-diced red boiling potatoes, unpeeled (6 small)
  

• 2 pounds dried split green peas
  

• 16 cups chicken stock or water
  

Directions

• Soften the aromatics: Sauté 2 cups chopped yellow onions and 1 tablespoon minced garlic in 1/4 cup olive oil in an 8-quart stockpot over medium heat. Add 1 teaspoon dried oregano, 1 tablespoon kosher salt and 2 teaspoons black pepper, then cook for 10 to 15 minutes, until the onions turn translucent.
• Add the vegetables and peas: Add 4 cups diced carrots, 2 cups diced unpeeled red potatoes, 1 1/2 pounds of the split peas and 16 cups chicken stock or water. Then bring everything to a boil.
• Simmer and skim: Reduce the heat and simmer uncovered for 40 minutes. Skim off the foam as it rises, and stir often so nothing sticks to the bottom.
• Add the remaining peas: Stir in the remaining 1/2 pound of split peas and keep simmering for another 40 minutes. The soup is done when all the peas are soft.
• Season and serve: Taste for salt and pepper, then ladle the soup into bowls while it's hot. Croutons or diced smoked ham on top make a nice finish.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use water instead of chicken stock?

Yes, water works fine and the soup is still satisfying. Chicken stock gives a richer flavor, so if you use water, taste at the end and add a little more salt.

Why is my split pea soup so thick the next day?

Split pea soup thickens a lot as it sits. Stir in a splash of stock or water when you reheat it until it reaches the consistency you like.

Can I make this split pea soup ahead of time?

Yes, it's a good make-ahead soup since the flavor settles overnight. Keep it in the fridge in a covered container and thin it with extra stock when you warm it up.

What can I serve on top of the soup?

Croutons or diced smoked ham are the classic garnishes for this soup. Either one adds a crunchy or salty contrast to the soft, creamy peas.

What's the most common mistake with split pea soup?

Skipping the stirring is the big one, because the thick solids settle and scorch on the bottom of the pot. Stir often, especially during the second simmer, and scrape the bottom as you go.