Mormon Split Pea Soup

Most split pea soup recipes lean on a ham bone or smoked hock for body, but this meatless version gets its richness from grated potatoes that dissolve into the broth as it simmers. The potato starch thickens everything naturally, creating that velvety, spoonable texture without a blender or any cream.

Softening the onions and celery in butter first builds a savory foundation before the peas and water go in. Skim the scum that rises when it first hits a boil. That foam is harmless but makes the finished soup cloudy if left in.

Marjoram is an underused herb in soup, but it works beautifully with split peas. It’s gentler than oregano, with a warm, almost floral quality that complements the earthy peas without fighting them. The long 90-minute simmer breaks the peas down completely.

Pro Tips

• Grate the potatoes on the coarse side of a box grater. They’ll melt into the soup and thicken it. Cubed potatoes won’t break down the same way.
• Skim early: That first burst of foam after boiling is your one chance to remove it easily. After that it blends back in.
• The soup thickens overnight as it cools. Add water or broth when reheating to thin it back out.
• Season at the end: The long simmer concentrates salt. Taste and adjust once it’s done cooking.

Variations

• Smoky version: Add a teaspoon of smoked paprika or a few drops of liquid smoke for that ham-like depth without the meat.
• Creamy finish: Stir in a splash of cream or a dollop of sour cream when serving.