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Gluten Free Split Pea Soup

@GFHomemade  #GlutenFreeHomemade

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Updated March 2, 2016

Here’s a recipe for one of my favorite gluten free soups, Split Pea Soup.

I’m always playing with vegetable recipes in the kitchen, and I especially enjoy meals made with organic products and fresh herbs from my garden.

Even better are simple easy recipes that taste great, are quick to clean up after, and that make more than one meal.

This Soup Fits the Criteria, Plus More!

While not a meat substitute, split peas, or any variety of dry beans or peas, are money savers. They help to make the grocery budget stretch farther by optimizing pricey protein ingredients.

In this case, the split peas extend ham, a tasty, but very costly meat. Instead of 1 ½ cups of diced ham providing 2 to 3 servings, in a pot of split pea soup that same amount of ham provides 10 to 12 servings . . .

. . . without sacrificing nutrition.

While rich in protein, alone, split peas are an incomplete protein, lacking several essential amino acids, making them inadequate for health building.

Adding some leftover fish or meat, or some cheese, eggs or milk to the recipe, or serving them at the same meal, ensures sufficient, complete proteins are available.  

Thus, the soup becomes a quality meat equivalent and the main dish at mealtime.

One of my great ideas for dinner, a one pot meal, hearty and delicious.

For a highly nutritious meal, serve with whole grain crackers or bread, and orange slices.  Kick up the nutrition a notch by including a dessert of egg custard or a milk-based pudding.

Gluten Free Split Pea Soup

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Time:  1 1/2 hours

Servings:  10 to 12, 1 cup each

Ingredients

  • 1 pound split peas (green or yellow)
  • 1 ½ cup chopped ham
  • 1 ½ cup diced onion
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon fresh marjoram (1/4 teaspoon dry)
  • ½ teaspoon black pepper
  • 1 cup diced celery
  • 1 cup diced carrots

Instructions

  1. Place split peas in a sieve.
  2. Rinse with cold water and drain.  
  3. Pour split peas into a Dutch oven or soup pot.  
  4. Add 8 cups cold water.  
  5. Bring to boil and stir.
  6. Cover, leave lid ajar.
  7. Reduce heat.
  8. Simmer for 40 minutes, stirring occasionally.  
  9. Add remaining ingredients.  
  10. Simmer for another 30 to 40 minutes or until the carrots and celery are tender, stirring occasionally.  
  11. Add water, if needed, to desired consistency.  
  12. Serve piping hot.




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