Split pea and basil soup

This is an old favorite recipe from my mom...hope you like it....

Serves eight :

1 tbsp vegie oil ( any kind you like)

1 large onion, chopped

1 clove garlic, crushed

8 oz. split pea, soaked over night

1 tsp. tomato paste

1 tbsp.or vegetable stock concentrate

1 large potato, diced

4 quarts water

3 tbsp basil leaves

salt and pepper, black

GARNISH : 1/2 cup light cream basil leaves


1. Heat the oil in a large saucepan and saute' the onion and garlic for about 5 min. Add the drained split peas, tomato paste, stock concentrate, potato and water.

2. Bring to the boil,add the basil leaves and seasonings, cover and simmer for 40 min. or till the peas soften ( do not over cook)

3. Allow to cool slightly, the puree the soup in a blender.Return to the pan to reheat for serving. Garnish with the cream in a swirl and a piece of basil..

Easy enough and do enjoy G-Ma :o)

Comments 15 comments

Abhinaya 8 years ago

G-ma Basil leaves have a lot of medicinal benefits.We use them for treating cold and flu.Thanks for your home recipe.I must try this one.A toast to your mom!

G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free Author

you are such a doll..And yes Basil is wonderful..thank You for your concern..Mom will do fine cause I will make sure of that. God Bless You G-Ma :o) hugs

no body profile image

no body 7 years ago from Rochester, New York

Sounds yummy ma. Makes me want to give you a big hug. Love ya.

G-Ma Johnson profile image

G-Ma Johnson 7 years ago from NW in the land of the Free Author

hummm...well come give it to me???but shhhhh...Ha ha yes my dear it is a good one...thanks for the hug and Love ya too...:O) Hugs

Peggy W profile image

Peggy W 7 years ago from Houston, Texas

We love split pea soup. Will give yours a try. Sounds delicious. Never thought of adding the bit of light cream and basil to the top. Makes it pretty as a garnish. Thanks.

G-Ma Johnson profile image

G-Ma Johnson 7 years ago from NW in the land of the Free Author

yes my dear adds so much also, just a taste to enhance the soup...Thanks for stopping by sweetie...:O) Hugs

Chris 4 years ago

Sorry, but this was very dull! 4 quarts of water and not much flavour to go around.

G-Ma Johnson profile image

G-Ma Johnson 4 years ago from NW in the land of the Free Author

Chris...Sorry to hear that...actually I have changed some things in this recipe...I use organic Chicken, or vegetable broth and add salt...seems good to me...win some and lose some I guess...:O) Hugs G-Ma

Chris 4 years ago

I'm from the UK and had to google your US measurement "quart" which I found to be 946.352 ml. 4 quarts was nearly 4 litres which is a lot of fluid. Our equivalent of your vegetable stock concentrate is Oxo cubes which I tried to use the equivalent amount for the volume of liquid. The fluid-to-stock ratio seemed way out to me (almost tasteless once it had cooked) and so I added more salt, more freshly ground black pepper (a LOT!) and sadly it was still not very tasty : (

I'm not sure about the one teaspoon of tomato paste either as its a bit like a drop in an ocean in this soup and so the taste didn't come through in the 4 litres of liquid...

In the end, I added hunks of home-made bread and added even more salt and pepper to make it just about edible.

If I can recommend, it should be good but with about half the amount of liquid, about 3 Oxo cubes and possibly 2 tablespoons of double-concentrated tomato paste. I must admit it also left me hunkering for some fat as the soup was effectively very light and not very filling, so I also tried to add in a bit of butter, althoug it split as it would have been best at the beginning whilst softening the onion.

Sorry for the long-winded critique - don't mean to be negative - it was an interesting combination which is why I thought I'd try it in the first place, so thanks for writing the recipe. I'm sure with different volumes of ingredients it would taste a lot better.

All the best, Chris

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G-Ma Johnson 4 years ago from NW in the land of the Free Author

Chris...Wow sorry again...I have no idea about your measurements so am of no help..gonna go look for the recipe maybe I screwed up...nothing is impossible at my age...Be Back later...:O) Hugs G-Ma

G-Ma Johnson profile image

G-Ma Johnson 4 years ago from NW in the land of the Free Author

Chris...Maybe this isn't even allowed????...but I found a recipe on Google that you might like...and you can always add ham or whatever you like to any recipe, well I do it anyways...I cannot for the life of me find the original recipe I had from 2 years ago sorry, you could always cut the water in half, and use chicken broth or vegetable broth instead...:O) Hugs G-Ma again.....

Vegetarian Split Pea Soup RecipeI thought about throwing a couple handfuls of small broccoli trees into this soup (a few minutes before doing the puree), spinach would be great as well. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth.

1 tablespoon extra virgin olive oil

2 large onions, chopped

1/2 teaspoon fine-grain sea salt

2 cups dried split green peas, picked over and rinsed

5 cups water

juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika

more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6

bluebird profile image

bluebird 4 years ago

Hi G-Ma,

Love split peas and basil so thanks for the combo in this recipe. I will definitely be fixing this soon, in fact, reminds me, it's been a while since I've cooked a pot of split peas anyway!

Thanks for sharing and caring!

Love ya,


G-Ma Johnson profile image

G-Ma Johnson 4 years ago from NW in the land of the Free Author

bluebird..Thanks tweetie...LOL...I hope you read the last few comments...Chris from the UK says it wasn't good or at least the way he fixed it...Measurements are different there I guess???

I did post another one from Google for him though...:O) Hugs G-Ma

bluebird profile image

bluebird 4 years ago

Okay, but I trust you dear! And I got a kick out of you calling me tweetie. Tweetie is a favorite bird of mine, I think we're cousins - ha ha!

P.S. Good profile picture of you, very nice. (I've missed you!)

G-Ma Johnson profile image

G-Ma Johnson 4 years ago from NW in the land of the Free Author

bluebird..How nice of you to have missed me...made my day. I just couldn't help myself with "tweetie" glad it didn't offend you..I love that bird too and always wanted to be an old lady like his owner...only it hasn't worked yet...pretty close tho... Hoo Humm...:O) Hugs G-Ma

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