Split Pea Soup with Portobellos Recipe

Split Pea Soup with Portobellos Recipe

How To Make Split Pea Soup with Portobellos

Enjoy a savory bowl of this split pea soup that’s packed with meaty portobellos and tender veggies, all simmered in a herbed soup, for a tastier meal!

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 4tbspolive oil
  • 2carrots
  • 2onions
  • 2celery ribs
  • 3garlic cloves
  • 1cupgreen split peas
  • 3tbspfresh parsley,chopped
  • 9cupwater
  • ½tspdried thyme
  • 1bay leaf
  • 2tspsalt
  • 1lbportobello mushrooms
  • 6tbspparmesan,grated
  • ¼tspfresh ground black pepper


  1. In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery and garlic. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.

  2. Add the split peas, parsley, water, thyme and bay leaf. Bring to a boil.

  3. Reduce the heat and cook at a low boil, covered, for about 35 minutes, until the peas are almost tender. Add 1¾ teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

  4. In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining ¼ teaspoon of salt. Cook for 5 to 10 minutes until the mushrooms brown.

  5. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.

  6. Serve warm, and enjoy!


  • Calories: 418.65kcal
  • Fat: 18.30g
  • Saturated Fat: 4.36g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.07g
  • Polyunsaturated Fat: 1.95g
  • Carbohydrates: 46.82g
  • Fiber: 16.54g
  • Sugar: 11.30g
  • Protein: 20.49g
  • Cholesterol: 9.48mg
  • Sodium: 1435.43mg
  • Calcium: 248.40mg
  • Potassium: 1101.18mg
  • Iron: 3.64mg
  • Vitamin A: 304.13µg
  • Vitamin C: 12.56mg
Want to share your experience making Split Pea Soup with Portobellos or have any tips to enhance the recipe? Join the discussion in the Recipe Sharing forum and let's talk about this comforting and flavorful dish!

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