Country Split Pea Soup Recipe

This lip-smacking hearty split pea soup will warm your soul every time. This is a vegetarian gluten free split pea soup that commands a lot of flavour. The peas are slowly simmered with vegetables and spices creating that perfect texture and flavour. Split peas are high in fiber, protein, magnesium and iron making them a healthy addition to your diet.

This healthy soup is budget friendly, hearty and will keep up to 5 days when refrigerated. Serve with gluten free crackers or gluten free bread. Enjoy!


1 cup (250 mL) dried split peas (green or yellow)
1 tbsp (15 mL) extra virgin olive oil
1 medium size onion, chopped
2 garlic cloves, crushed
2 tsp (10 mL) paprika
1 tsp (5 mL) dried thyme leaves or 1 sprig of fresh thyme
4 cups (1000 mL) gluten-free vegetable broth + 1 cup of water
1 celery stick, diced
2 carrots, diced
1 sweet potato, cut into 1/2-inch cubes
1 tomato, sliced
Sea salt and ground black pepper to taste
2 tsp (10 mL) gluten-free apple cider
2 gluten-free cooked bacon strips or 1/2 cup (125 mL) gluten-free diced ham (optional)
Garnish: fresh thyme or parsley
Note: always use gluten-free spices and whenever possible use organic produce


Soak peas overnight in 3 cups of water, then drain and rinse
Sauté onion and celery in olive oil for 5 minutes, and then add garlic, paprika, thyme and cook for 30 seconds
Add the balance of ingredients including the peas except for apple cider and bacon/ham and simmer on low heat for 1 hour or until peas are cooked. If the soup gets too thick, add a some more water
Just before the soup is finished cooking add apple cider and bacon/ham and cook for 5 more minutes.
Serve in shallow bowls and garnish with fresh thyme or parsley

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