Published: · Modified: by Colleen 12 Comments
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Split Pea Soup is always something that we look forward to after Easter. The bone goes into a pot to make this delicious and hearty soup. Since ham is pretty rare in our house, the split pea soup is as much of a treat as the Easter ham. Other times, I make a vegetarian version of this soup by just omitting the bone.
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Split peas are high in protein, complex carbs, and fibre, which means this soup is a bowl full of good for you. You can buy yellow or green split peas, which explains the variations in colour you will often see, depending on the cook.
Pea Soup Isn't Pretty
You know the saying, when it's smoggy or foggy outside: "it's like pea soup"? Although delicious, pea soup has never been the prettiest soup to look at. I wasn't sure if I wanted to do a post about it. Because, as a blogger, I rely on the food being photogenic, since we alleat first with our eyes. As you're reading this, you can't sample a taste, or smell the mouthwatering aroma. So yeah, the food has to look good.
Add Some Fresh Peas
But how could I not share this delicious soup with you? I had to make it look good. To remedy this, I have added some pureed fresh green peas to give the soup a fresh taste and a colour boost. Genius idea, right? But I can't take credit. I saw this little trick in one of my cookbooks, Whitewater Cooks with Friends, by Shelly Adams. There are four books in the series, and I love them because they are set in my hometown of Nelson, BC, and because they are packed with beautiful recipes and photographs.
Do you love soup? If so, here's a few more to try:Ginger Carrot Lentil Soup,Sweet Potato Soup with Black Beans and Corn,Roasted Tomato Basil Soup, orJamaican Pumpkin Soup.
Recipe
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Split Pea Soup
A simple, delicious, healthy and beautifully green split pea soup recipe.
4.60 from 5 votes
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Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 8 servings
Calories: 79kcal
Author: Colleen Milne
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 4 cups vegetable stock
- 1 ½ cups dried green split peas
- 1 ham bone *
- 2 cups frozen peas thawed and pureed
US Customary - Metric
Instructions
Heat oil in a large stockpot
Sauté carrot, celery and onion over medium heat until softened
Add thyme and bay leaves and sauté for 2 minutes
Add vegetable stock, dried peas and ham bone and stir well for 1 minute
Reduce heat to medium-low and allow soup to simmer for 1 ½ hours, stirring occasionally. Soup is done when the peas have completely fallen apart.
Remove ham bone
Puree thawed frozen peas in a food processor or in a blender with a bit of water until they are still slightly chunky
Stir pea puree into soup, increase heat to medium-high and heat 10 minutes, stirring frequently. To retain the beautiful colour of the soup, do not overcook the soup at this point.
*You can omit the ham bone for a vegetarian and still delicious version of this soup.
Notes
*You can omit the ham bone for a vegetarian and still delicious version of this soup.
Nutrition
Serving: 1g | Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 490mg | Potassium: 183mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3120IU | Vitamin C: 16.7mg | Calcium: 21mg | Iron: 0.6mg
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More Soup Recipes
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- Lentil and Turkey Soup Recipe
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- Vegan Asparagus Soup
Reader Interactions
Comments
Bill Gibson, II
I love the flavor of split pea soup, green or yellow, with some ham bits. I had some Lady Cream Peas that I had soaked and then put in the freezer. I soaked my green split peas, and added them to a pot along with the Lady Cream Peas, ham and S&P. I was surprised at how quickly these "cooked down". The split peas disintegrated into a pretty, bright green broth. The Lady Cream Peas kept their shape and light color, but the cooked pea is extremely tender. Literally, "melt in your mouth" tender. These two peas and the ham worked really well together.
Reply
Colleen
Your version sounds delicious, Bill. Thanks so much for sharing!
Reply
Ginni @Spicy Eggplant
Perfect soup for the weather we have outside today and I adore your soup bowls!
Beautiful postReply
Colleen
Thanks Ginni! I just love those bowls, and do you know what? They are made from coconut shells!
Reply
Gabrielle @ eyecandypopper
Split pea soup is one of those classic recipes I have yet to try making, even though I intend to. I've had split peas in my pantry for a few years, they're probably bad now. haha But your recipe makes it sound so easy, I really should give it a try, it's such a comforting dinner when it's still cool outside. It's not the most photogenic, but you did a good job, I'd eat a bowl of it 🙂
Reply
Colleen
Thanks Gabby. Do dried peas go bad? I will have to Google that! And really, nothing is easier than split pea soup. 🙂
Reply
Natalie
I have a couple of the Whitewater books and I just love the recipes in them. I remember my mom getting really excited about making split pea soup after a good ham dinner. It wasn't something I loved as a kid, but now that I'm older, I really look forward to her making it, as well. Now you've got me looking forward to Easter even more, lol
Reply
Colleen
Thanks Natalie, and Happy Easter!
Reply
The Finer Cookie/Kim
Split Pea Soup with a real ham bone is on order for this damp and cold Spring day. Happy Easter!
Reply
Colleen
Hi Kim, it sounds like spring is wet and soggy everywhere. And soup does make it a little easier to bear, I agree. 🙂
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Denise @UrbnSpice
I love making soup, especially pea soup! I will try your version for Easter - it is so springlike with its vivid green colour. Very pretty, Colleen.
Reply
Colleen
Thanks Denise! Let me know how it turns out for you, and Happy Easter!
Reply
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