Split Pea Soup Recipe

adapted from Levana Cooks, with Garden Vegetable Levana Nourishments

split pea soup

This split pea soup is a model of Moroccan food simplicity.

Another soup that costs pennies, takes minutes, and tastes like a million bucks!

My Moroccan Split Pea Soup is vegetarian without even trying

But you could never tell: it is so much richer than the sum of its plebeian parts!

Listen to what my friend Chaya Minna (Helen) Schwimmer wrote me about the soup: “Moroccan split pea soup is the new Jewish penicillin! I have been cooking chicken soup for my family for almost forty years, but it has been displaced by your Moroccan split pea soup. We all love it, from our three-year-old granddaughter to her grandfather and everyone in between. When I brought a serving over to a neighbor who was ill and she found that it was the only food she could tolerate, I gladly made her a batch each week. It is definitely the new chicken soup in our house!”


  • 2 large onions, quartered
  • 3 large carrots, cut in large chunks
  • 2 pouches Levana Nourishments Garden Vegetable
  • 1 pound bag green or yellow split peas, picked over and rinsed
  • 1 large bunch flat parsley, stems and leaves
  • 1 bunch cilantro, stems cut off (skip if you don't like cilantro)
  • 1/3 cup olive oil
  • 1 teaspoon turmeric
  • 8 cups water
  • Salt to taste
  • Pepper to taste


Put all but last ingredient to boil in a wide heavy pot. Reduce the heat to medium and cook, covered, about 1 hour. Add pepper to taste. Cream with an immersion blender. Adjust texture and seasonings.

Makes 8 servings

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