Pea Potato Soup

Bowl of pea potato soup with a slice a bread and a slice of cheese on the side


  • 1 cup organic dried green split peas
  • 2 cups good water
  • 2 cloves garlic, chopped
  • 1 large tomato, chopped
  • 1 medium potato, cut into chunks
  • 3 carrots, cut into chunks
  • ½ cube or to taste ORGANIC GOURMET vegetable bouillon, crumbled
  • freshly ground pepper, to taste
  • herbs as desired


In large bowl, soak peas in water overnight. Drain and rinse peas. Place in soup or crock pot. Add 2 cups of fresh water, garlic, tomato, potato, carrots and bouillon cube. Cook soup on low heat until peas are soft. (Note: While soup is cooking, check potatoes and carrots- if they soften before the peas, remove them, set aside and add back before serving.) Season with pepper and herbs to taste. Serve with crusty wheat bread and cheese.

Serves 4 to 5.