Split Pea and Rice Soup

"Posted for Zaar World Tour. Recipe is from Sundays at Moosewood."
photo by Kaarin photo by Kaarin
photo by Kaarin
Ready In:
1hr 50mins




  • Rinse the peas.
  • Put them in a soup pot with 3 cups of water and bring to a boil.
  • Reduce heat, cover, and simmer for 45-60 minutes.
  • Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
  • Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
  • When peas are cooked, stir in the onion mixture along with the stock.
  • Add the lemon juice and cooked rice and season with salt and pepper.
  • Stir in the parsley and gently reheat.

Questions & Replies

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  1. Nikoma
    Well I ate almost the whole pot by myself >.< This was quick and easy to throw together. The spice mixture was perfect. Cardamom can be touchy, but it works very well here. I did have to add more rice to mine. I also threw in some chopped carrots as I like a thicker soup. Yum!
  2. Elodie
    This is the BEST split pea soup i have ever made ! dh and i almost ate it all tonight ! the spices give a wonderful taste. now that i am reading the ingredient list, i realize that i forgot the parsley. Thank you ! i will make this again !
  3. Kittencalrecipezazz
    I made this for my DS as a take-home meal, I only used a pinch of cardamom as I wasn't sure how it would be, I have never added in cardamom to pea soup before, this soup is really good! thanks Bunny Mom...Kitten:)
  4. Kaarin
    This is a delicious, hearty soup. The cinnamon and cardamom flavors were prominent and make this different and good. The only change I made was to add a whole cup of rice, and top with shredded parmesan. This is a keeper. Thanks!


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