Vegetarian Split Pea Soup Recipe


  • 1 cup, uncooked Original Pearl Couscous
  • 1 large sourdough boule
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1 cup green split peas
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 1 teaspoon ground turmeric


  • Cut off the top of the bread boule. Using a small knife, cut around the inside of the bread, being careful not to cut through the crust. Scoop out the center. Reserve for dipping or bread crumbs.
  • In a large pot, heat the oil over medium heat. Add the onions, carrots and celery. Sauté 5 minutes. Add the garlic and sauté 1 minute more. Add split peas, thyme, bay leaves, salt, pepper and broth. Increase heat and bring to a boil.
  • Reduce heat, cover and simmer 40 minutes or until peas are tender.
  • Stir in couscous and ground turmeric. Cover and cook 8 minutes. Remove bay leaves. Serve in prepared bread bowl.
* Cooking tip: This recipe can substitute any RiceSelect Pearl Couscous product. This includes Original Pearl Couscous, Tri-Color Pearl Couscous, Organic Pearl Couscous, Original Tri-Color Pearl Couscous.