No MPs Recipes: Super Simple Split Pea Soup (No Microplastics Diet)

My no microplastics diet continues to reap benefits with a no MPs recipe for split pea soup that doesn’t require chicken stock, adding half of the peas early and half later on, or even stirring very much–let alone sautéing onions or using a blender to puree the finished product.

Note: For the backstory behind these recipes plus more detail on the microplastics currently contaminating sea salt, see Berrymato Power Shot Smoothie.

Split pea soup is a favorite in this household; both Pam and I like it a lot. Until this evening, I’d hesitated to make a batch only because the numerous recipes available online seemed a little tricky. Sautee onions until translucent, some said, but why bother with that extra step involving one more pan to clean, judging the see-through state of the onions, and all that folderol? (Yes, that’s a real word, ask any Scrabble player.) Besides, what’s all this chicken stock this, chicken stock that?

This evening, though, it all came together. Turns out it’s okay to use water instead of chicken stock and that the rest of the world outside of the USA tends to do just that…with the exception of fancy high end dining where high-hatted chefs are involved. Since this old cowboy’s home kitchen isn’t the least interested in French escargot and the like, well, howdy-do, water works just fine.

I did make a sort-of exception to one of my self imposed rules, the one that says any No MPs Recipe must never require more than one hour of kitchen time. It only took about 30 minutes to get things going, but stirring the soup occasionally as it’s simmering is a good idea. Not frequently as some recipes insist, but the peas do tend to congregate toward the bottom of the pot and might stick to the pan after they start to mush up sufficiently.

Since this batch was simmered very slowly, though, that really wasn’t an issue.

A note about the garlic: It probably should have been minced, but I’ve discovered I detest cleaning up the mincer because of the time it takes. Ditto for the dicer. So I simply sliced the garlic cloves and also the baby carrots as finely as possible with the old paring-knife-to-thumb technique and called it good. Didn’t hurt the soup a bit. Onions get chopped with a knife, too, after seeing how irritating dicer cleanup can be, even with the little brush included in the kit.

Simmering away.

The recipe:


+ 1 lb. dried green split peas
+ 2 cups thin-sliced baby carrots
+ 1 cup (approx.) baby gold potatoes, skins on
+ 1 large yellow onion, chopped
+ 3 cloves garlic, sliced fine
+ 1/2 tsp. oregano
+ 1/2 tbsp. Utah Red Jurassic Salt
+ 1/8 cup olive oil or other oil of your choosing
+ 8 cups distilled water

Place all ingredients in 4 quart pot, water last to avoid splashing. Heat on High to bring water to boil. Reduce heat to low simmer. Cook until peas are tender, stirring occasionally. Adjust salt to taste. Serve hot or save some in the fridge for later.


Note: Cooking time can vary widely depending on how low the simmer is set. I had mine set so low it was barely bubbling at all; soup was done in 2 1/2 hours. This worked well as it allowed me to do stuff on the computer during the process and the soup didn’t even think about sticking to the pot. It was almost as hands-free as a slow cooker recipe despite being on the stovetop.

A more energetic bubbling could reduce that to 80 or 90 minutes.

Soup’s on!


Soup Rating Considerations

1. The final soup came out thick but noticeably sweet due to the amount of carrots. Still good but may require some salt and spice adjustments, either in the pot or at the table.

2. Ninety-eight percent of the peas were perfectly mushy but an occasional pea had retained its form. Soft enough to crumble in the mouth, though. Stirring the soup more frequently would likely have cooked them all evenly.

3. The lengthy simmering produced a split pea soup that was practically mush by the time the leftovers had cooled…which should be perfect when reheated in the microwave with milk added. Yum!

9 thoughts on “No MPs Recipes: Super Simple Split Pea Soup (No Microplastics Diet)

  1. The soup looks good. I love split pea soup too. You need a hand held blender. I pureed a pot of broccoli, potato, carrot, cheese and ham soup with it. I did not intend to, it just was so quick, and you can do it right in the pot. Clean-up is super easy. I just popped the head off and ran it under running water as soon as I got done using it. Have you ever seen all the chunkiness of that disappear? Even the broccoli and carrots were nothing but dashes of color. I used the crock pot though, because I did not want to bother stirring it more often. It just took a little longer, maybe 3 hours on high.

  2. The Pea Soup looks yummy, though my family adds pork or bacon to the mix… and then we add rice to the soup once it is served! Yummy! 🙂

  3. Becky: We have a hand blender, though so far I’ve mostly used it to make mayonnaise. Cleanup I would not describe as “super” easy due to the sharp blades being permanently riveted to the power shaft inside the domed shield. Have to slip something in there–finger is fine but could get cut–as mayo won’t clean perfectly with running water only. The soup would be easier, as you said.

    The only reason I didn’t puree it with the handheld blender was because I wanted to see if I could get away without doing it. Having since consumed a rather humongous bowl of the soup, I’d have to agree that using the blender is probably an advisable final step. It certainly would have broken up those few peas that hadn’t yet turned to mush.


    Manny: It was/is tasty, though next time I’ll try it with less (or no) onion and switch the oregano out for some cumin. It wasn’t noticeable going down, but I had an onion aftertaste in my mouth for many hours after consuming the soup. Pam doesn’t like oregano and I suspect I have a slight sensitivity to it. My resting pulse rate popped up about 6-7 beats per minute after I ate, and none of the other ingredients are suspect. That’s nothing compared to the 22 beat jump I used to get every time I had Chinese food with msg in it, but it’s something.

    We have some pork steaks on hand I could have cut into bits and included in the soup. Bacon, no, due to the processing including salt.

  4. I just use a long handled brush that I also use for glasses. That way, I do not need to put my fingers in there and it brushes those blades well. I have cut my hands bad a couple of times while washing glasses and so I do not stick fingers in them any more, while washing them. The glasses broke.

  5. The long handled brush sounds like a good idea. I know about cuts from glasses breaking. Don’t recall getting nailed that way but seem to remember it happening to somebody else.

    I did get a nasty glass cut once, but that was from an old school door (not tempered glass) with the full body consisting of 8″ x 10″ panes. I was 9 years old, was all excited about a story too long to tell here, leaped from the back of the couch to grab the door with one hand and the frame with the other, planning to swing out like Tarzan in the jungle. One of the panes chose that moment to break, a huge shard leaning out as I was swinging out. Got an impressive slice across the front right portion of my right calf. Still have the scar.

  6. One of my idiot sons got cut by window glass that broke, when he tried to catch a lizard that was sitting on the glass. It cut an artery, and he came into the house to show me the blood shooting out of his hand. It was coming out in spurts as his heart beat. He thought it was cool. I ruined a towel, when I grabbed it and applied pressure. We were on the way out the door on the way to the hospital, in the next breath.

  7. Huh. I just remembered that was NOT the age when I got cut playing Tarzan–I was ELEVEN. The age 9 injury was a rusty spike in the hayloft, sticking point up through a 4″ x 4″ and hidden under the (loose) hay. Stumbled and jammed the spike into my leg. The scars are about 2″ apart now, so maybe an inch then..

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