Jamaican Golden Split Pea Soup

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Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.

Ingredients Nutrition

Directions

  1. Bring the broth and split peas to a boil in a large pot over med-high heat.
  2. Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
  3. Add all remaining ingredients.
  4. Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
  5. Pick out and discard the thyme.
  6. Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
  7. Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
  8. This soup can be refrigerated for up to 5 days or frozen for several weeks.
  9. Stir well after reheating.
Most Helpful

5 5

5 5

GREAT soup! I didn't have celery, so I added an extra turnip. A great thing about this recipe is the versatility. Non-fusiness is something I can really appreciate. I doubled the allspice and used 1/2 tsp dried thyme. Makes an even better bowl the next day. Thanks!

4 5

A very nice soup. I actually don't think I've ever had split pea soup before, but its good! I left out the parsnip (none at the store) but I added an extra stalk of celery and half a carrot to compensate (plus my celery was small). I also added a clove of garlic. I didn't puree all the soup- just a couple cups to make it creamy but still let it have texture. I found that the amount of spices called for weren't flavorful enough for my tastes- I added a lot more thyme and allspice to taste. Served with sour cream and thinly sliced scallions and The Sebastian (#79566) on the side. Good dinner! Thanks P4.