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Northern Pulse Growers Association

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Pease Porridge

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2 c. green split peas, rinsed
2 1/2 c. water   (chicken broth can be substituted)
Small diced onion (optional)
2 T. butter                                                     
Simple additions:  add carrots, sage, cream or fried bacon chunks
Salt and pepper to taste

Place the split peas and the water/chicken broth in a pan and cover. Add salt, and bring to a boil, stirring. Simmer, covered, until the whole thing turns to mush, about 1 hour, add water if needed. Stir often, when a mushy consistency has been reached, add butter, salt and pepper.
Serve with buttery garlic croutons!
Pease porridge hot, Pease porridge cold.
Pease porridge in the pot nine days old.
Some like it hot, some like it cold.
Some like it in the pot nine days old.


Nutrition Facts
Serving Size 
Servings Per Container 4
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4