Pea Soup Recipe

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.

So what makes the best split pea soup? Well first off making it from scratch of course. Let’s ditch the can of condensed split pea soup shall we? Because this low and slow simmered version is a hundred times better!

Second a leftover meaty ham bone is that special ingredient that really flavors this soup. The bone of the ham and the meat adds so much flavor, plus it puts it to good use. Much better than just tossing it.

And beginning with a whole bag of dry split peas yields a full bodied soup with the perfect consistency and texture.

This recipe is all about going back to the old fashioned basics and that’s what really makes it so good. There’s just something about the classic staple recipes like this that is just so satisfying.

It’s the food that reminds us of being back home that will follow us through life, those foods almost as if wishing us well through good memories. When I was younger and getting over a bad cold or something it was often split pea soup I asked mom to make for me. It’s just a true comfort food staple.

Split Pea Soup

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. It’s easy to make and perfect for the cold weather.Makes about 9 cups.

Prep: 15min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 450 kcal, Carbohydrate 54.24 g, Protein 43.24 g, Fat 7.64 g, Saturated Fat 1.8 g, Cholesterol 66.67 mg, Sodium 202.27 mg, Fiber 20.96 g, Sugar 9.35 g, servingSize 1 serving

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 cups chopped yellow onion ((1 medium))
• 1 1/4 cups chopped celery ((about 3 ribs))
• 1 tsp minced garlic ((1 clove))
• 4 cups unsalted chicken broth
• 4 cups water
• 1 (16 oz) bag dried split peas, (picked over and rinsed)
• 2 bay leaves
• 1 1/2 tsp chopped fresh thyme, (or 1/2 tsp dried)
• Salt and freshly ground black pepper
• 1 1/2 lb meaty ham bone (or ham shanks)
• 1 cup chopped carrots
• Chopped fresh parsley, (for garnish (optional))

Instruction:

1. Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup).
3. Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 – 80 minutes.
4. Remove ham from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
5. Meanwhile add carrots* to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer**.
6. Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired.

Split Pea Soup

Let us set the scene. It’s a cool night, you just changed into your comfiest outfit, and your favorite movie is about to start. Now, what if we told you that this perfect night could be even better? Enter our Split Pea Soup. This classic, flavorful soup is what cozy tastes like. And, when we say this is our best Split Pea Soup recipe, we mean it’s one for the books! That’s why we include it in ours. For a no-fuss meal that warms you from the inside out, our split pea soup with ham is it. Sorry, not sorry, but it doesn’t get better than a bowl (or two) of this!

Prep: 20min

Total: 3h50min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 170 , Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, Saturated Fat 1 g, servingSize 1 Serving, Sodium 30 mg

Ingredients:

• 2 1/4 cups dried split peas, (1 pound), sorted and rinsed
• 8 cups water
• 1 large onion, chopped (1 cup)
• 2 medium celery stalks, finely chopped (1 cup)
• 1/4 teaspoon pepper
• 1 ham bone or 2 pounds shanks
• 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Instruction:

1. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Parker’s Split Pea Soup

Is there anything more comforting than a bowl of homemade soup? Cook up a pot of Parker’s Split Pea Soup by Ina Garten, Food Network’s Barefoot Contessa.

Prep: 0 10min0

Total: 0 1h40min0

Yield: 5 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 263, Fat 9g, Saturated Fat 2g, Carbohydrate 33g, Fiber 6g, Sugar 12g, Protein 13g, Cholesterol 10mg, Sodium 959mg

Ingredients:

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water

Instruction:

1. In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Slow Cooker Split Pea Soup

Crockpot Split Pea Soup is warm, comforting, and hearty, loaded with ham, potatoes, and carrots. And best of all, it’s easy to make since your slow cooker does all of the work!

Prep: 20min

Total: 620min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 420 kcal, Carbohydrate 67 g, Protein 33 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 626 mg, Fiber 22 g, Sugar 10 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 pound (16 ounces) dried green split peas (rinsed & drained)
• 2 cups diced ham
• 2 cups peeled and diced potatoes
• 2 cups shredded carrots
• 2 tablespoons minced garlic
• 7 cups chicken broth or stock (or vegetable broth or stock)
• 1 bay leaf
• 1/2 cup fresh parsley (minced (plus extra for garnish))
• Salt and freshly ground black pepper (to taste)

Instruction:

1. Place dried split peas, ham, potatoes, carrots, and garlic in the bottom of the slow cooker. Pour in chicken broth. Stir in bay leaf and parsley. Cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours) until peas are tender and broken down.
2. Taste, add salt and pepper as needed, and garnish with additional fresh parsley, if desired. Leftovers should be covered and stored in the refrigerator for up to five days.

Split Pea Soup – How To Make Split Pit Pea and Ham Soup

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