Tuesday, May 4, 2010

Split Pea Soup


I love split pea soup!  It’s one of those foods that’s good and good for you (as long as you don’t mind eating green food).  I also love it is because it’s a great hearty fall / winter soup, but also works well in the spring due to all the fresh vegetables used.  I add spinach and sweet green peas to this recipe in the spring to mix it up from the norm.  Yum!
  • 2 1/4 cups dried split peas
  • 2 quarts cold water or chicken broth
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced
  • 2 bay leaves
  • 1/2 package frozen spinach (thawed)
  • 1/2 cup frozen peas


  1. In a large stock pot, cover split peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 3-5 minutes, and then soak for l hour.
  2. Once peas are soaked, add ham bone, onion, salt, pepper, marjoram, and bay leaves. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
  4. Stir in spinach and peas until warmed through.
  5. Eat and enjoy.

If you like a vegetarian option – this is a very easy soup to transition!  Just use veggie broth instead of chicken broth and skip the ham.

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