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Split Pea and Cabbage Soup Recipe

Split Pea and Cabbage Soup Recipe

Jennifer Savor the Thyme

Brrrr…we have been having our share of snow, wind and all-around cold weather here in New England. And my motto is, ‘When it get colds, make a hearty soup.’ My other motive in making a hearty soup is to fill this family up with nutrients, and by golly, if I simply announced that we were eating cabbage and dried peas for dinner, we would all be turned off.

Therefore, my approach was to make a tasty yet fibrous meal to warm our bodies and souls…


  • 1 cup dried split green peas (you can use yellow if you prefer)
  • 7 cups of water
  • 2 Tablespoons vegetable or olive oil
  • 1/2 sweet onion
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 carrots, chopped
  • 4 cups low sodium chicken broth
  • 2 russet potatoes, roughly chopped
  • salt and ground pepper
  • 1/2 head cabbage (green, red or savoy) chopped into bite-sized pieces (about 7 cups)


1. Pour peas and seven cups of water into a large pot and bring to a boil. Cook for about 20 minutes.

2. Once the peas are boiling, use another large pot or dutch over to heat 2 Tablespoons oil over medium to medium-low heat. Add the onions and cook for about 5 minutes, stirring often. Add the garlic and cook for 5 additional minutes, stirring often.

3. To the onions and garlic, add the celery and carrots and cook another 5-10 minutes, stirring often.

4. To the peas, add the potatoes and continue to boil another 10 minutes. To the onion mixture, add 4 cups of the broth and allow to warm.

5. Pour the peas and potato mixture into the pot containing the onion etc. We then chose to use an immersion blender to blend the mixture. Taste and season with salt and pepper. Add the cabbage to the pot and allow to cook, over medium heat, for 1 minute or so until the cabbage is slightly wilted.