Rae's Split Pea Soup

READY IN: 2hrs 35mins
SERVES: 10-12
YIELD: 5-6 quarts


  • 2
    lbs dried peas, green, split, any brand, rinsed
  • 2
    (6 ounce) packages split pea soup mix, Manischewitz is good, reserve seasoning packets
  • 13
  • 1
    tablespoon sugar
  • pepper, to taste
  • 1 -2
    teaspoon salt (I use 2 tsp.)
  • 1
    quart vegetables, pureed, reserved from chicken soup, thawed if frozen
  • 1
    (40 ounce) can chicken broth, College Inn is a good brand, can use 3-4 (10 1/2 oz.)
  • water, if needed (I didn't need it)


  • Take an 8 quart pot, and add the plain split peas, the split pea soup mixes (but not the seasoning packets), and the pearl barley.
  • Add in 3 quarts of water; bring to a boil with the lid tilted, because it could boil over; once it boils, lower heat to keep at a simmer where the soup "just breaks a bubble.".
  • Cook this on a slow flame, for 1 1/2 to 2 hours, stirring often to prevent sticking. It will be thick.
  • Now add the chicken bouillon granules, sugar, pureed reserved vegetables from a previous chicken soup, bay leaf, chicken broth, and the reserved packets from the Manischewitz mixes (mixed with a little water).
  • Add salt and pepper.
  • Continue to cook for another half hour; stirring often.
  • You can add water to the soup if it gets too thick. Mine was perfect.
  • Remove bay leaf and discard.
  • Serve warm or if freezing, let the soup rest, off the burner, and once it cools to a room temperature, you can put it into quart containers to freeze.