Photo of Split Pea Soup with Garlic Toasts by WW

Split Pea Soup with Garlic Toasts

PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.


Uncooked shallot(s)

3 medium, or 1 small onion, diced

Uncooked carrot(s)

1 small, diced

Uncooked parsnip(s)

¾ medium, or turnip, diced

Salted butter

1 tsp

Dry split peas

6½ oz, about 1 cup, yellow or green


2 tsp, chopped

Fat free chicken broth

4 cup(s)

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Garlic clove(s)

1 clove(s), medium sized, halved

French bread

4 slice(s), 1/2-inch-thick, toasted


  1. In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.
  2. Stir in split peas, rosemary and chicken broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.
  3. Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.