Split Pea Soup with Onion and Rice or Potato

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To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like. From "Catsrecipes Y-Group"[1]

  • Source: How to Cook Everything
  • Typed by: Susan alexanderjamesmom@gmail.com
  • Time: at least 1½ hours
  • Makes 4 – 6 servings



  1. Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. For extra creaminess, and ½ cup rice or 1 medium potato, peeled and quartered, along with the split peas.
  2. Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.
  3. Add 1 medium onion, minced, about halfway through the cooking.
  4. Mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
  5. Reheat, adding more stock or water if necessary to achieve the consistency you like.
  6. Season to taste and serve with croutons.