Split Pea Soup with Rosemary and Thyme Croutons

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


For the soup

  • 15 oz. of dried split peas
  • 2 Yukon gold potatoes, peeled and diced 
  • 1 large leek, sliced thinly 
  • 2 carrots 
  • 4 cups of vegetable broth 
  • 5 cloves of garlic
  • 1 onion, chopped
  • 2 bay leaves 
  • 1 tablespoons of oregano 
  • salt and pepper to taste


For the croutons 

  • Canyon Bakehouse Rosemary and Thyme Focaccia Bread
  • Olive oil 
  • Salt 



  1. In a large pot on medium heat, add all the ingredients for the soup.
  2. Cook for 45 minutes to an hour, or until the split peas are completely cooked and soft. Add more vegetable broth or water if needed.
  3. While the soup is cooking, make the croutons. Preheat the oven to 375 degrees. Cut the bread into ½ inch squares and place them on a cookie sheet. Drizzle with olive oil and salt. Bake for 15-20 minutes, or until golden in color. Remove from heat and let cool. 
  4. Using a hand blender, blend the soup until it is smooth.
  5. Serve soup and top with croutons!
Tags: Fall, Pea Soup, Holiday