Split Pea Soup without Pork

Split Pea Soup without Pork


"To make a delicious Pea Soup without all the fat simply substitute chicken stock for most of the liquid in your favorite recipe! The soup will cook down and be flavorful, though mild in taste. My family loves this substitute!"

Ingredients 2 h 15 m {{adjustedServings}} servings 65 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
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Reviews 47

  1. 61 Ratings


Delicious, thisck and very filling soup! I doubled the recipe and freeze some. I sauted an onion and the carrots and celery in the pot before adding the stock. I also added a bay leaf and garlic powder and some thyme. I let it simmer for 2 1/2 - 3 hours to make sure the split peas got all mushy and made the soup thick.


I LOVE this recipe! I have made it several times and it's always great. I've always had to leave it on the stove a little longer then the recipe says (2 1/2 - 3 hours) but it is well worth it! The reason some people may have found it watery is because they didn't let it simmer long enough. I usually add some rosemary, salt and pepper while it's simmering. My boyfriend loves this recipe and always requests me to make it! THANKYOU!!!


I thought that this dish was missing something. It came out a lot more watery than I would have expected. I added heavy cream to give it density and make it more hearty. In the end it turned out good but I still would have liked it a little thicker like most other pea soups.