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“Starting with dried split peas add onion, carrots, celery, cabbage, potatoes and seasonings for a delicious soup that's fairly easy to make. Pair it with a hearty sourdough or homemade bread or toss in a handful of egg noodles for an extra heartiness.”
3hrs 15mins

Ingredients Nutrition


  1. Start with a pound of green split peas. (You’ll find them in the grocery store near dried beans.) Rinse them in cold water. Put the peas in a pot and cover with about two inches of water.
  2. Bring to a boil and let simmer without a lid for about an hour. Stir frequently to keep the solids from scorching on the bottom, and add water as needed. (The soup will thicken as it cooks and the water evaporates, so keep that in mind.).
  3. When the peas are mostly cooked and have lost their form, add the vegetables and more water if needed. Add 1 tsp of salt, some pepper, if desired, and a bay leaf.
  4. Let simmer for about 30 minutes, then salt to taste.
  5. Add egg noodles if desired and simmer until the noodles are tender, about 8-10 minutes.
  6. Stir in the parsley, salt to taste and ladle into soup bowls. Garnish with a sprinkle of grated parmesan cheese.
  7. Watch my video for other options and tips you may want to try when making this soup. Plus, I’ll share what worked for me to get my young, finicky eaters welcoming a second bowl of this nutritious food.

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