Split Pea Soup with Portobello Mushrooms

SmartPoints® value per serving
Total Time
1 hr 15 min
15 min
1 hr


olive oil

4 tsp

uncooked onion(s)

1 large, chopped

uncooked carrot(s)

2 medium, diced

uncooked celery

2 rib(s), medium, diced

garlic clove(s)

2 large clove(s), minced

uncooked green peas

1 pound(s), (split peas), picked over, rinsed, and drained

fat free reduced sodium vegetable broth

8 cup(s)

table salt

1 tsp

fresh thyme

2 tsp, minced, or 1 teaspoon dried

black pepper

½ tsp

bay leaf

2 leaf/leaves

portobello mushroom(s)

1 pound(s), stems removed and caps diced


  1. Heat 2 teaspoons oil in large pot over medium heat. Add onion, carrots, and celery and cook, stirring, until onion is golden, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add split peas, broth, ½ teaspoon salt, thyme, ¼ teaspoon pepper, and bay leaves to pot and bring to boil. Reduce heat and simmer, covered, until split peas are almost tender, about 45 minutes.
  3. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add mushrooms, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring, until mushrooms are browned, about 6 minutes. Stir mushrooms into soup. Remove and discard bay leaves. Ladle soup evenly into 8 bowls.
  4. Per serving (about 1½ cups)


To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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