Light, quick, nutritious, and easy, this creamy, filling Green Split Pea Soup is perfect for dinner on those fresh spring nights.

– 2½ cup green split peas – 4 low-fat turkey , or chicken sausages (optional) – 4 potatoes, peeled and cut into cubes – 1 large carrot, peels and cut into cubes – 2 celery stalk, sliced – 1 sprig cilantro – 2 cilantro ancho, / culantro leaves (optional) – 1 large red onion, cut into eighths – 4 allspice berries , (malagüeta) – 2 teaspoons salt – 1½ quart boiling-hot water, [1½ lt] – 4 teaspoons olive oil – ¼ teaspoon pepper (freshly-cracked, or ground)



Place split peas, sausages, potatoes, carrot, celery, cilantro, culantro, onion, allspice, and a teaspoon of salt in the pot (or pressure cooker or crock pot). Add boiling-hot water.

Cooking in a normal (3 quart [3 lt]) pot:

Cook over medium heat until all the ingredients are cooked through and the peas have dissolved completely (25-30 minutes). Stir regularly to avoid sticking.

Cooking in a pressure cooker:

Cook for 15 minutes counting from the time the pressure valve starts whistling. Open pressure cooker (after cooling, according to the manufacturer manual) and check that the peas have dissolved completely. Cook for another 5 minutes if necessary.

Cooking in a crockpot:

Cook for 4 hours over medium heat, or 7 hours over low heat.


To finish (regardless of cooking method), remove allspice berries, drizzle with olive oil, and season with salt and pepper to taste. It goes great with some rustic bread.

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