Pea Soup

I’ve left out the bacon bones from this recipe because I wanted to keep it vegetarian. However, if you want to add ‘animal’ protein to the soup, try it with lamb shanks for a change.

Ingredients (Serves 4)

  • 3 cups green split peas
  • 400 can diced Italian tomatoes
  • 1 onion, diced
  • 1/2 bunch fresh thyme, tied with string (so that it can be discarded after the soup is cooked)
  • 2 bay leaves
  • 2 tablespoons extra virgin olive oil
  • 6 cups hot water
  • 1 tablespoon Miso paste
  • sea salt and pepper


  1. Put split peas in a large sieve, wash well under hot running water.
  2. Heat oil in a large heavy -based saucepan. Add onions, thyme and bay leaves cook for 2 minutes, stirring frequently.
  3. Add tomatoes, split peas and water, mix well. Bring to boil.
  4. Reduce heat, simmer gently until the peas and tomatoes have cooked to a pulp. About 30 minutes.
  5. Discard thyme and bay leaves. Stir in Miso paste, season to taste. Don not boil soup after you add Miso paste.
  6. If soup is too thick, add a little hot water and simmer for a few minutes longer.