NeighborhoodHub kitchen
Split pea & carrot soup
A thick, slow-simmered soup that makes four generous bowls.
~$1.20 per serving
What goes in
- Green split peas, dry1½ cups~$1.60
- Carrots3 medium~$0.75
- Onion1 medium~$0.70
- Celery2 stalks~$0.40
- Whole-wheat bread4 slices~$1.00
- Olive oil1 tbsp~$0.20
- Dried thyme and salt1 tsp thyme, ½ tsp salt~$0.15
Whole recipe estimate$4.80
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Rinse split peas and check for small stones. Dice onion, carrots, and celery.
- 2
Heat oil in a large pot and cook the vegetables for 6 minutes.
- 3
Add peas, thyme, salt, and 6 cups of water. Bring to a boil, then partly cover and simmer for 55–65 minutes, stirring occasionally, until peas are very soft. Add water as needed; older peas may take longer.
- 4
Mash a little with a spoon to thicken and divide into four bowls. Serve with bread.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.