Provider Farm

From our fields, for your family

Split Pea Soup

A classic down home soup from my childhood. I love this stuff, its so simple and can be made vegetarian or not. I grew up eating it with Slovenian kielbasa, a truly rare find I have to order from a butcher in Cleveland, the land of the Slovenian polka hall of fame and memories of my Slovenian grand parents.
  • 1 onion, diced
  • 3 cloves, diced
  • 1 lb. dried split peas, picked over
  • 1 c. diced roots, a mix of rutabagas, turnips, carrots, potatoes, watermelon radishes, kohlrabi
  • 8 c. water or stock
  • 1 tsp. thyme
  • olive oil
  • bay leaf



Heat olive oil in a dutch oven and add onion and garlic. Cook until browned and add roots. Cook stirring for 10 minutes. Add peas, water, thyme and bay leaf. Cook over medium low heat until peas are softened, add more stock if too thick and add salt and pepper to taste.