Hearty Split Pea Soup

The perfect winter soup, that is both satisfying and filling and doesn't require you to be in the kitchen constantly. Especially if you have an instant pot or smart cooker.* You could even prep it in the morning in under 10 minutes (if you possess a knife to chop things up) and then and have it ready by the time you get home for dinner.


Ingredients for 3-4 servings:

  • 250 grams or 9 oz. of split peas

  • 2 sweet potatoes or about 500 g / 17-18 oz.

  • 300 grams of (chestnut) mushrooms

  • 2 medium sized onions

  • 2 garlic cloves

  • 2 big tomatoes

  • Italian herbs or curry powder to taste


  • Big splash of soy sauce


If you like some bread to go along with your soup, try whole meal (spelt) bread.


*If you have a smart or pressure cooker, place all the ingredients in the pan and set it for about an hour on high pressure.

**This soup is easy to make, because prep work is minimal. You save time on chopping and cutting up the ingredients, because ingredients will turn into mush and form a nice hearty soup.

Once the soup is about done, check and see if the soup is thick or thin enough. If it's too thick add a little bit of water and let it come to a boil again.

If the soup is too thin, take off the lid, that you should have put on the big pan from the start, and let the soup simmer for a bit longer, until the moisture content is to your liking.


  1. Submerge split peas in water and rinse well.

  2. Disregard the water.

  3. Add more water.

  4. 'Rinse and repeat'🎶😀

  5. Add split peas to a big pan. The bigger the better, it's not about quality. 

  6. Add enough water to the big pan, so that water level is about 2 to 2.5 times higher than the peas.

  7. Chop skinned or skinless sweet potatoes up into big chunks.

  8. Add to big pan.

  9. Slice onions in half and add the big pieces to the big pan.

  10. You notice the excessive use of the word 'big'.

  11. Ignore it.

  12. Double check if you removed the outer skin of onions.

  13. Wash mushrooms and slice them in halves or quarters if you feel intimidated by their size.  

  14. Cut tomatoes up into big chunks and add them to the big pan.

  15. If you have an aversion to tomato skin chop them up  finely or circumcise them while they're still in one piece by slicing an 'X' into the top of the tomato.

  16. If you've chosen the circumcision route, remove the skin after the tomatoes have been boiling in the soup for several minutes. 

  17. Don't de-skin them, while they are still boiling in the very hot soup. 

  18. Take tomatoes out first, in case you didn't get #16, and only then proceed to remove their skin.

  19. Of course, cut them up into big chunks.

  20. Let's hope you washed the tomatoes beforehand.

  21. Add whole garlic cloves to the big pan.

  22. Add your herbs or curry powder.

  23. Once soup reaches a boil, put it on the lowest heat possible for at least 1 hour. **

  24. Longer is okay if the peas still have a somewhat firm structure.

  25. This soup is low maintenance, unlike my wife, so you can do your own thing for the most part, while it's cooking.

  26. But use common sense and don't burn your kitchen.