Growing up I thought my little French grandmother made the best split-pea soup in the whole world. During my nursing school years I sometimes crashed at her place on the weekends. Whenever she asked me what I wanted to eat, my answer was: “Your split-pea soup and homemade bread.” Years later, I was visiting friends in Ft. Myers, Florida (actually, the weekend after Hurricane Sandy hit New York). No surprise that airline flights were a bit chaotic. Arriving later than expected (and glad to arrive at all!), I was grateful that Kathy had brought me lunch to eat on the drive from the airport to my first speaking appointment. It was a split-pea soup with quinoa and watercress. Although different from my grandmother’s version, it completely hit the spot. I hope you enjoy it!


  • 1 pound green split peas, sorted and rinsed
  • 7 cups water
  • 1 medium onion, chopped fine
  • 1 cup celery, chopped fine
  • 2 carrots, julienned or grated
  • 2 cloves garlic, crushed
  • 2 Tbsp mock-chicken seasoning
  • 1 tsp salt
  • ½ tsp VegeSal (a flavor of Spike)

To add part way through the cooking process:

  • ½ cup white quinoa, rinsed
  • 1½ cup finely chopped watercress


Cook in a  large pan on the stove over medium-high heat until peas are tender.

Add quinoa and watercress and cook until quinoa is done (usually about another 30 minutes).


Ladle into bowls.


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