Soup Suppers


This is a kosher vegetarian version of the traditional pea soup. You can always add in a smoked turkey leg or neck for a fleishig meal or parmesan, sour cream, or Greek yogurt for a milchig meal.


1 cup soaked split peas (green or yellow split pea – flavor is the same)

2 tablespoons Butter (olive oil/ grape seed oil/ vegetable oil)

1 sweet onion, minced

3 cloves garlic, minced

1 ½ cups large diced butternut squash (*Recipe modification: If no butternut squash you can use any of these in the family of sweet winter starches: pumpkin, acorn squash, kabocha squash, carrots and even the amazing, humble sweet potato)

1 teaspoon kosher salt

½  teaspoon Black pepper

1 can whole peeled tomatoes, chopped, with juice

1 ½ teaspoons Herb de Provence (Italian seasoning works great as well)

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

6 cups vegetable stock (or water with vegetable of chicken Bouillon cube)

  1. Rinse your split peas three times, making sure no stones or bugs are around. Soak the split peas overnight in enough water to cover them and drain. Place split peas in large sauce pan and add vegetable stock. Let them simmer for about 3o minutes until tender. Keep an eye on them: if liquid gets low add more stock* Unsoaked peas take 1 to 2 hours of simmering. Soaked peas take about 40 minutes
  2. In separate pan, melt your oil or butter and sauté your onions until soft. Add your garlic and make sure your onions don’t brown. Add salt and pepper, stir well, add diced butternut squash and cook for 2 minutes on medium.
  3. Add tomatoes with juice, herb de Provence, cilantro, cumin and cook for 5 minutes on medium heat.
  4. Stir in the vegetable mixture into the cooked split peas and their stock, simmer for about 30-45 minutes until vegetables are tender and they marry with the split peas. If the soup is too thick, add another 2/3 cup of water/stock. Taste and add salt/pepper if needed.
  5. Serve with a few thick slices of bread for dunking. Now you’ve got a deeply satisfying meal that’s low in fat and an excellent source of protein, folate, and fiber.