This soup has a sweet, creamy texture with the perfect balance of spices. My children ate this soup often when they were babies and to this day love this soup with garlic bread or seasoned pasta.


Prep time    15 minutes  

Cook time   2 hours (Pressure Cooker: 20 minutes)    

Yield               4-6 servings



  • 6-8 cups low-sodium vegetable stock (begin with 6 cups)
  • 2 cups dried green split peas, rinsed
  • 1 onion, diced
  • 1 potato, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground cumin
  • 1 bay leaf
  • 1/2 - 3/4 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper


  1. Place all the ingredients except the salt and pepper in a pot and bring to a boil over medium-high heat.

  2. Reduce the heat and simmer until the split peas are tender, about 2 hours. You do not want split pea soup to have a crunchy texture, so be sure to give it plenty of time to cook. You may have to add more water or vegetable stock throughout the cooking i it gets too thick.

  3. Add salt and pepper. Remove the bay leaf before serving.

     Pressure Cooker Directions

  1. Place all ingredients into a pressure cooker and briefly stir everything together.

  2. Secure and seal the lid. Cook at high pressure for 10 minutes, followed by a 10 minute natural release. Remove the bay leaf and serve.

  3. If you prefer a thinner consistency, add more water or vegetable broth to thin out the soup.

     Crockpot Directions

  1. Place all ingredients into a crockpot, cover, and cook on low for 5-6 hours. Remove the bay leaf and serve.

✏️ Tips & Hints

Adding a couple of cups of chopped fresh or frozen baby spinach a few minutes before serving makes this soup even more delicious and nutritious. I sometimes use sweet potatoes instead of white potatoes for a sweeter flavor and creamier texture.