Recipe: Split Pea and Rosemary Soup

Classic, delicious and hearty
split pea soup

This recipe has simple ingredients yet is rich in flavor. The rosemary adds sweetness to the vegetables and split peas. A hint of olive oil does the rest. You can blend all or part of it if you like a smoother texture.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, chopped
1 cup carrots, diced
½ cup celery, diced
1 cup green split peas, rinsed
6 cups water or vegetable stock
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
2 cups fresh peas
Pepper to taste


  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender.
  2. For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed, and add pepper to taste.
  3. Consider serving with Spicy Roasted Squash.

Nutritional information

Yields: 6 servings

Calories: 182
Carbohydrates: 29.2 g
Fiber: 11.7 g
Protein: 11.0 g
Fat: 3.0 g
Cholesterol: 0 mg
Sodium: 336 mg
Calcium: 67 mg

Source: and Cleveland Clinic’s Center for Functional Medicine

Advertising Policy