Thick As Fog Split Pea Soup
Recipe type: Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Thick and delicious split pea soup. Made vegan and gluten free
  • 3 cups split peas (we use organic)
  • 10 cups of water (or more depending on how you like your thickness)
  • 1 bay leaf
  • 2 tsp of dried mustard
  • 1-2 tsp salt (we use 1.5)
  • 2 cups chopped onions (we used leeks this time around)
  • 1 tbsp chopped garlic (or 4 cloves)
  • 1 cup chopped carrots
  • 1 cup chopped & peeled parsnip
  • 1 cup chopped celery
  • 3-4 tbs apple cider vinegar (to taste)
  • *optional: fresh parsley as a topping
  1. Place peas, water, onions, bay leaf, and mustard in a heavy soup pot Bring to boil and simmer for about 40 minutes.
  2. Add carrots, parsnips, celery, garlic and simmer partially cover until veggies soften. About 20 more minutes, if needed, add more water
  3. Season with a generous amount of black pepper and vinegar, serve topped with a little fresh parsley and enjoy!
  4. As soup sits it will continue to thicken. Just add water to thin when reheating
52% Vitamin A, 24% iron, 11% Vitamin C, 210 mg of potassium
Nutrition Information
Serving size:  Calories: 203 Fat: <1 g Carbohydrates: 49.5 g Fiber: 18.5 g Protein: 17.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at