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Split Pea Soup with Portobellos

Source: Quick From Scratch - Italian
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Active Time:  15 Minutes
Total Time:  50 Minutes
  4 servings
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.
4 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 2/3 cups green split peas
3 tablespoons chopped fresh parsley
9 cups water
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1 pound portobello mushrooms, stems removed, caps cut into 1/2 inch dice
6 tablespoons grated Parmesan cheese
1/4 teaspoon fresh-ground black pepper
Split Pea Soup with Portobellos Recipe at
In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
 Mushroom Soups
Nutrition Facts per Serving
Yield:   4 servings
Calories: 515
Fat. Total: 18g
Fiber: 25g
Carbohydrates, Total: 65g
Sodium: 1388mg
% Cal. from Fat: 31%
Cholesterol: 7mg
Protein: 28g
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