Eat-Clean Split Pea Soup

I have a lot of trouble following recipes 1) Because I prefer to pave my own road and 2) the recipes just never taste that great because they lack flavor.  I love flavor.  This split pea recipe is from Tosca Reno’s “The Eat-Clean Diet Cookbook”.  I loved her sweet potato oven fries and her oats & leek stuffed turkey breast.  Both were PACKED with flavor, so I was not as leery when I decided to try her split pea soup.

1.5 hours later, I now have a chunky split pea soup.  A comment or two: A dash of nutmeg might be a nice touch for a cold day to warm the cockles of your soul – or cayenne pepper to give it an extra zing.  Additionally, I personally would reduce the water significantly. After all the veggies were cooked the recipe called for 2 cups of chicken broth (or preferred cooking liquid) AND 6 cups of water.  I like a really chunky, creamy, thick soup.  I think the recipe was not going for that, so all in all the soup came out as expected.  Her salt suggestions are to taste, and it does need salt.

Great recipe, Tosca!

My first split-pea soup. A-hhh success.


2 cups/480 ml dried split peas

12 cups/2.9 L water

4 bay leaves

Sea salt

1 Tbsp/15 ml extra virgin olive oil

1 large yellow onion, peeled and chopped

4 ribs celery, trimmed and chopped

3 thick carrots, peeled and chopped

2 cups/480 ml low sodium chicken or vegetable broth (gluten free if necessary)

6 cups/1.4 L water

1 tsp/5 ml fresh thyme, chopped

1 1/2 cups/360 ml cubed roasted turkey breast (I used black forest ham) if vegetarian, remove turkey breast


1 Put dried peas in large saucepann and cover with 12 cups/ 2.9 L of water. ADd 2 bay leaves and sea salt and bring to a boil. Let cook on meduim heat for 10 minutes.  Drain and set aside.

2 In a Dutch oven, place olive oil and heat over medium heat. Add onion, celery and carrots. Saute for 8 minutes until onion begins to turn translucent.

3 Add chicken broth or preferred cooking liquid and 6 cups / 1.4 L water. Add 2 more bay leaves, peas, and thyme and bring to a boil. Add roasted turkey breast. Reduce heat and cover. Let simmer for an hour. The peas need to be soft. Check the pot now and then, since the peas have a tendency to settle to the bottom and burn. You’ll have to break them up by stirring them.

4. Remove the bay leaves and season with sea salt and fresh ground black pepper. Serve hot!

servings: 10
prep time: 20min
total cook time: 1hr 30min

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Filed under Comments from Faith, Eat-Clean, Recipes, Soups

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