Herbes de Split Pea Soup

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  • Total Time: 1 hrs 0 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4 servings

Herbes de Provence give this savory soup a charmingly French flavor. Then, we added just a touch of paprika for just the right punch.


  • 1 teaspoon olive oil, plus more for garnish

  • 1 large onion, finely chopped

  • 2 carrots, finely chopped

  • 2 cloves garlic, minced or grated

  • 1 teaspoon Frontier Sea Salt, or more to your liking

  • 2 cups dried split green peas, picked over and rinsed

  • 2 teaspoons Simply Organic Herbes de Provence

  • 1 teaspoon Simply Organic Paprika

  • 1/4 teaspoon Simply Organic Black Pepper

  • 5 cups water

  • Juice of half a lemon

  • 1/4 cup pine nuts (optional)


    1. Add olive oil to a big pot over medium-high heat. Stir in onions, carrots, garlic and a pinch of salt. Cook until the onions soften, about 5 minutes. Add the split peas, Herbs de Provence, smoked paprika, pepper and water.

    2. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the peas are cooked through. Use a slotted spoon to remove about 1/3 cup of the cooked peas and set aside.

    3. Using a hand blender (or regular blender), puree the soup in the pot. If you need to thin the soup out with more water (or vegetable broth), add a little bit at a time. Stir in the lemon juice and taste. Season with salt and pepper to your liking.

    4. Take the reserved peas and add them to a skillet with the pine nuts and a pinch of salt. Toast the peas and nuts for about 3-5 minutes.

    5. Ladle the soup into bowls. Serve each drizzled with olive oil and topped with a good pinch of Herbes de Provence, smoked paprika and a touch of lemon zest. Sprinkle on the peas and pine nuts.

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