Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Split Pea Soup

Yield 4-6 servings
Time 1 hour
  • Dutch oven or large saucepan
  • Wooden spoon
  • Sauté pan
  • 2 c dry split peas, rinsed
  • 6-8 c vegetable stock and/or water
  • 1 large onion (2 c)
  • 1 carrot
  • 2 sticks of celery
  • 2 T butter or olive oil
  • 3-5 cloves minced garlic
  • 1 t minced rosemary
  • 1 t salt
  • 2 t pepper
Directions Place the peas and 6 c water and/or stock in the Dutch oven/saucepan over high heat. Bring to a boil, lower heat, and partially cover.

Meanwhile, chop the onions, carrot and celery and sauté in butter/olive oil for about 10 minutes, until onions are somewhat translucent. Add the garlic and rosemary and sauté for another 5 minutes.

Add the onion mixture into the peas along with the salt and pepper.

Simmer for another 40 minutes or so, until the peas are mushy and falling apart. If at any point the soup seems too dry, add more water or stock.

Serve hot, with a salad and Pepita seeds sprinkled on top.


If you like a thick, hearty soup, you can purée some or all of it.


Recipe from