Spiced Dutch Split Pea Soup

October 28th, 2010 by Erin Gennow
Spiced Dutch Split Pea Soup

Spiced Dutch Split Pea Soup

Adapted from The Splendid Table’s How to Eat Supper

I increased the original recipe to use an entire 1 lb. bag of split peas.  It’s my belief to make more and freeze some for a quick lunch or dinner.  Why cook something twice when you can cook once for the same amount.

Also, I removed the ham hocks to make this vegetarian (and also lower the cost a bit).  To give it additional flavor I bumped up the amount of aromatic vegetables used.

Cook Time: 50 minutes total

Active Cook Time: About 20 minutes

Serves: 6 as a main dish


2 leek

4 tablespoons of butter

3 carrots, chopped

5 medium onions, chopped

4 medium potatoes, cut into small dice (I like using the skins, but feel free to peel if you do not like them in your soup)

1 lb dried yellow split peas

4 whole cloves

1 ½ teaspoons ground allspice

1 ½ teaspoons ground ginger

1 ½ teaspoon dried thyme, or 1 tablespoon of fresh

3 garlic cloves, minced

1 quart (4 cups) of vegetable broth (or chicken broth)

1 quart (4 cups) of filtered water

Salt and Pepper to taste


First, prepare the leek.  Cut the darkest green part off the top, leaving just the white and a bit of the pale green.  Cut the leeks in half from root end to pale green end.  Place in a bowl (or sink) of cold water and swish around to let the dirt fall away from the layers.  Pat dry and finely slice the leek.

Melt the butter in a large 6-7 quart stock or soup over medium heat.  Do this slowly to avoid burning the butter.  Once the butter has melted add in the 2 sliced leeks, 3 chopped carrots, 5 chopped onions, and salt and pepper.  Let the vegetables sauté until they begin to soften and turn translucent.  It’s okay if the bottom of the pan begins to brown a bit.  This will add flavor when the water and broth is added.

Once the vegetables are soft, add 4 diced potatoes, 1 pound of yellow split peas, 4 whole cloves, 1 ½ teaspoons ground allspice, 1 ½ teaspoons ground ginger, 1 ½ teaspoons dried thyme, 3 minced garlic cloves.  Stir and allow to heat through 1 minute.  Watch carefully so it does not burn.

Now add the quart of broth and quart of water.  The liquid should just cover the peas and vegetables.  Add more water or broth if necessary.

Simmer the soup, so there are some little bubbles surfacing, for about 30-40 minutes, until the split peas are beginning to dissolve and the potatoes are tender.  This may take longer depending on the age of your peas.  The peas and potatoes should thicken the soup as they cook.

When the soup is done cooking, stir 2 tablespoons of butter to finish the soup.


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