Parsley, Celery, and Green Pea Soup

(from kylerhea’s recipe box)

Source: Ckbk - Linda McCartney's Home Cooking

Categories: Beans & Legumes, Healthy, October2011, Soups


  • 1 cup split green peas
  • 2 Tbs butter
  • 1 medium onion, chopped
  • 4 sticks celery, chopped
  • 2 carrots, chopped
  • 3 Tbs chopped fresh parsley plus extra for garnish
  • 1 bay leaf
  • 2 1/4 cups vegetable stock or water
  • salt and freshly ground pepper to taste


  1. Wash the peas and soak them either overnight in cold water or in hot water for 1 hour. Drain them and set to one side.

  2. In a large saucepan, melt the butter and saute the onion for 3-4 minutes, then add the celery and carrots and cook over a medium heat until lightly browned.

  3. Add the drained peas, parsley and bay leaves. Mix well. Add the vegetable stock and stir well.

  4. Cover the pan, bring to a boil, and simmer for 1 – 1 1/2 hours until the peas are really tender. Stir the soup occasionally, and add more water or stock if desired. Season to taste and serve immediately, with a little chopped parsley on top.

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