Cabbage Pea Soup

from Jennifer of Savoring the Thyme


1 cup dried split green peas (you can use yellow if you prefer) 
7 cups of water
2 Tablespoons vegetable or olive oil 
½ sweet onion, chopped
2 cloves garlic, chopped 
2 stalks celery, chopped
1 carrots, chopped 
4 cups low sodium chicken broth 
2 russet potatoes, roughly chopped 
1 pinch salt and ground pepper 
½ head cabbage (green, red or savoy) chopped into bite-sized pieces (about 7 cups)


1. Pour peas and seven cups of water in large pot and bring to a boil. Cook for about 20 minutes.

2. Once the peas are boiling, use another large pot or Dutch oven to heat 2 Tablespoons oil over medium to medium-low heat. Add the onions and cook for about 5 minutes, stirring often. Add the garlic and cook for 5 additional minutes, stirring often.

3. To the onions and garlic, add the celery and carrots and cook another 5-10 minutes, stirring often.

4. To the peas, add the potatoes and continue to boil another 10 minutes. To the onion mixture, add 4 cups of the broth and bring to temperature.

5. Pour the peas and potato mixture into the pot containing the onion etc. Blend the ingredients using an immersion blender. Taste and season with salt and pepper. Add the cabbage to the pot and allow to cook over medium heat, for 1 minute or so until the cabbage is wilted.

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