Parker’s Split Pea Soup

Picture of Parker's Split Pea Soup from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 5 – 6  |  Ina Garten


  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1 -1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups vegetable stock or chicken stock


  1. In a stockpot over medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions become translucent, about 10 to 15 minutes.
  2. Add the chopped carrots and potatoes, 1/2 pound of split peas, and the vegetable or chicken stock. Bring to a boil, and then lower to a simmer. Simmer uncovered for 40 minutes. Skim the foam off the top while cooking.
  3. Add the remaining split peas and continue to simmer for another 40 minutes, or until the peas are soft. Stir frequently.**

View the original instructions on the Food Network website.