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Ornish Traditional Split Pea Soup Recipe

Serves: 6
Serving Size: 1 ¼ cups
Prep: 15 min
Cook: 45 min
Ready: 1 hr

After a brisk hike on a winter day, nourish both body and spirit with this warm and savory vegetable soup. It keeps well and even tastes better a day or two after it’s made. Sherry vinegar, which has a deep complexity with a hint of natural sweetness, really makes the flavors pop, so it’s worth adding to your pantry. If you’re used to the smokiness of ham in pea soup, try adding a small amount of natural liquid smoke for a pleasant tinge of smokiness without the fat. If using dried herbs, crumble them between your fingertips to release their aromas before adding.


2 CUPS split peas, green or yellow rinsed (12 oz)
8 CUPS water
2 CUPS red-skinned potatoes coarsely chopped (12 oz)
2 CUPS onion peeled and coarsely chopped
1 ½ CUPS carrots peeled and coarsely chopped
1 ½ CUPS celery coarsely chopped
2 TABLESPOONS garlic pressed or minced
1 TABLESPOON fresh oregano or 1 teaspoon dried
1 TABLESPOON fresh rosemary or 1 teaspoon dried
1 TABLESPOON fresh thyme or 1 teaspoon dried
1 ½ TEASPOONS Better than Bouillon No-Beef Base
1 TABLESPOON sherry vinegar
½ TEASPOON natural liquid smoke (optional)
½ TEASPOON fine sea salt
½ TEASPOON freshly ground pepper


1. In a large, heavy-bottomed pot over high heat, combine all ingredients and bring to a boil.
2. Reduce heat to medium and simmer, stirring occasionally, until peas are very soft and vegetables are tender, 35–45 minutes. Taste for seasoning, adding additional vinegar, salt and/or pepper as needed.

Shopping list:
Yellow or green split peas (12 OZ)
Red-skinned potatoes (12 OZ)
Large yellow or white onion (1)
Carrots (2)
Celery ribs (4)
Garlic bulb (1)
Fresh or dried oregano
Fresh or dried rosemary
Fresh or dried thyme
Better than Bouillon No-Beef Base
Sherry vinegar
Natural liquid smoke (optional)

For more Ornish recipes, visit the online Recipedia.

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