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
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