Dr. Padma Garvey

The plant-based Doctor Mom 

Split Pea Soup

Prep time: 15 minutes

Cook time: 1 hour

Serves: 12


One 8 oz bag of split peas

Three ribs of celery or one bulb of fennel, finely diced

One medium white onion, finely diced

Three to five cloves of crushed garlic

Two carrots, sliced

Vegetable bouillon cubes, 2

8 cups of water

Bay leaves, three

Thyme, 1 tsp

Sage, 1 tsp

Fresh chopped Italian parsley, 1/3 cup

1/2 cup of quinoa (optional)



In large soup pot, add one teaspoon of olive oil and heat to medium heat.  Add diced onion, crushed cloves of garlic, two to three ribs of celery finely chopped or fennel, one teaspoon of salt, stir and let cook until onions start to sweat.  Once the onions turn translucent, add the water, bouillon cubes, 2 cups of green split peas,  two carrots sliced, three bay leaves, 1 teaspoon sage, 1 teaspoon thyme,  the quinoa, and the parsley. Let boil for about one hour.  The split peas should dissolve completely.  If cooking in a crock pot, you would cook the onions, garlic, and celery in a skillet and transfer to your crock pot.  Add all the other ingredients to the crock pot and let cook slowly for 6 to 8 hours.