Split Pea Soup

*** Edited — This recipe is naturally gluten free.***

This recipe is tried and true.  Amazingly enough everyone in this family likes it.  I have no idea where it came from, I’ve had it since I was a teenager.  I always make a double batch so there are leftovers.  The quantities I’m providing are for that double batch.

Place 2 cups of split peas in  a pot with 3 quarts of water.

Add one medium diced onion–

I reserve this cutting board for onion and garlic so the flavors don’t transfer to other food.

Add  1 cup of diced celery.  It is usually two or three stalks depending upon their size.

To dice, slice the stalks into lengthwise strips.

Gather the strips into a bunch and cut into pieces which will result in this.

Add 1 cup sliced carrot.  Usually two medium carrots.  I peel the carrots, but they could just be scrubbed really well.

Hold the carrots together and slice both carrots into disks at once.

Add 1 teaspoon of salt.

Add 1 teaspoon dried basil.

The final ingredient may not be familiar to some people.  It is Chicken Style Seasoning and these are two different examples.  If you can’t find either of these I will provide a recipe for another version at the end of this post.

Add 2 tablespoons Chicken Style Seasoning.

Simmer all ingredients together until the vegetables are tender.  Put through a colander or blend.  I like to use an immersion blender.  Mine is just a very inexpensive one from Wal-Mart, but it works.

Serve with crackers or whole grain bread.

This soup thickens as it sets, or it can be simmered longer to thicken.

Split Pea Soup

  • 2 cups split peas
  • 3 quarts water
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, sliced
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 2 tablespoons Chicken Style Seasoning

Combine all ingredients and simmer until vegetables and peas are tender.  Put through a colander or blend.  Serves 8-10.

Chicken Style Seasoning

  • 1/4 cup salt
  • 2 tablespoons celery salt
  • 2 teaspoons onion powder
  • 1 tablespoon parsley flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon savory (optional)
  • 1 teaspoon turmeric (optional)

Combine all ingredients and mix well.  Store in an airtight container.

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1 Comment

  1. Dorothy said,

    November 24, 2009 at 7:34 am

    This looks great – with our cold, windy weather I’m anxious to give it a try. And thanks for the recipe for the chicken seasoning too.


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