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Perfect Split Pea Soup

Rated as 4.33 out of 5 Stars

"This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients."
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40 m servings 382
Original recipe yields 6 servings (6 main dish-size portions)


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  1. Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
  2. Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
  3. Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
  4. Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.


  • Cook's Note:
  • This recipe is best made with homemade chicken stock or bouillon from a paste. I recommend not using bouillon cubes.
  • I recommend shaving the Parmesan at time of serving, not beforehand.

Nutrition Facts

Per Serving: 382 calories; 8.5 57.3 22.2 15 1264 Full nutrition

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Read all reviews 3
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Accidentally forgot carrots so substituted strips of sweet potato (not bad!). Would have given it a 5 star if it didn't have so much ginger. We'd take a bit with ginger and it was rather overp...

Cooked it in my crockpot instead of pressure cooker. Of course this took longer, but the flavors were delicious!

Delicious! I will try adding some cubed ham next time. I didn't have a pressure cooker so I simmered the peas for about 40 minutes. I added 1/2 teaspoon of paprika while cooking.