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How to Make a Delicious Split Pea Soup Recipe

Updated November 6, 2017.

How to Make a Delicious Split Pea Soup Recipe

Making split pea soup is simple and easy.

Like Grandma's heartwarming food, it is a one pot meal that is quick to clean up after.

It just takes a bit of time to cook this crowd pleasing comfort food.

One of the yummiest, most satisfying soups ever!

Your family and friends will love it!

You know a recipe is great when the leftovers taste even better the next day.

This is one of those recipes.

Consider making a double batch, and then freeze the leftovers in single servings to have on hand when you need a quick meal.


This Soup Fits the Criteria, Plus More!

Split peas are a special variety of pea specifically grown for drying. 

They are a common pantry item found with other dried legumes on most grocery store shelves.

Purchase organic split peas whenever possible; they are more health building, usually higher in nutrition and have outstanding flavor.

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 go further by optimizing pricey protein ingredients.

In this case, split peas extend ham, a tasty, but very costly meat.

Instead of 1 1/2 cups of diced ham providing 2 to 3 servings, in a pot of split pea soup that same amount of ham provides 8 or more servings without sacrificing nutrition.

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

How to Make a Delicious Split Pea Soup Recipe

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 bio-available.  

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

For a highly nutritious meal, serve with whole grain crackers or bread, and orange slices.

Increase the nutrition even more by including a dessert of egg custard or a milk-based pudding.





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How to Make a Delicious Split Pea Soup Recipe


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How to Make a Delicious Split Pea Soup Recipe


Are you looking for a scrumptious soul satisfying soup? Then, you need Grandma's split pea soup recipe! It is a simple, easy to make and quick-to-clean-up-after one-pot meal your family will love!

Prep Time: 20 minutes
Cook Time: 1 1/2 hours
Yield: 8 servings

Ingredients:
- 1 pound split peas (green or yellow)
- 8 cups cold water
- 1 1/2 cups cooked ham, chopped
- 1 1/2 cups onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced (reserve celery leaves)
- 1 clove garlic, minced
- 1 teaspoon fresh marjoram (1/4 teaspoon dry)
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions:
1. Pick over dried split peas and discard any discolored peas or grit.
2. Place split peas in a strainer.
3. Rinse with cold water and drain.
4. Pour split peas into a Dutch oven or stock pot.
5. Add cold water.
6. Remove any split peas or skins that float to the top.
7. Bring to boil and stir.
8. Cover; leave lid ajar.
9. Reduce heat and simmer for 45 minutes, stirring occasionally.
10. Add remaining ingredients.
11. Simmer for another 45 minutes or until the carrots and celery are tender, stirring occasionally.
12. Add salt and black pepper to taste.
13. If needed, add water to desired consistency.
14. Garnish servings of hot split pea soup with reserved celery leaves.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Paleo, Soy-free, Sugar-free, Vegan, Vegetarian



Variations

Cream of Split Pea Soup

  1. Prepare split peas as directed in key recipe.
  2. Pour split peas into a Dutch oven or soup pot.  
  3. Add 6 cups cold water.
  4. Remove any split peas or skins that float to the top.
  5. Bring to boil and stir.
  6. Cover; leave lid ajar.
  7. Reduce heat.
  8. Simmer for 45 minutes, stirring occasionally.  
  9. Omit ham.
  10. Add remaining ingredients.
  11. Simmer for another 45 minutes or until carrots and celery are tender, stirring occasionally.  
  12. Add water, if needed.
  13. In a small medium mixing bowl, beat until smooth 1 cup fresh milk and 1 cup powdered milk.
  14. Stir milk mixture into soup.
  15. Add 4 tablespoon butter.
  16. Simmer just until milk is heated through.
  17. Garnish servings with fresh grated lemon or orange peel.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 454 grams split peas (green or yellow)
  • 2 liters cold water
  • 375 ml cooked ham, chopped
  • 375 ml onion, diced
  • 250 ml carrots, diced
  • 250 ml celery, diced (reserve celery leaves)
  • 1 clove garlic, minced
  • 5 ml fresh marjoram (1.25 ml dry)
  • 5 ml salt
  • 2.5 ml black pepper

Instructions

  1. Pick over dried split peas and discard any discolored peas or grit.
  2. Place split peas in a strainer.
  3. Rinse with cold water and drain.  
  4. Pour split peas into a Dutch oven or stock pot.  
  5. Add cold water.
  6. Remove any split peas or skins that float to the top. 
  7. Bring to boil and stir.
  8. Cover; leave lid ajar.
  9. Reduce heat and simmer for 45 minutes, stirring occasionally.  
  10. Add remaining ingredients.  
  11. Simmer for another 45 minutes or until the carrots and celery are tender, stirring occasionally.
  12. Add salt and black pepper to taste.  
  13. If needed, add boiling water to desired consistency.  
  14. Garnish servings of hot split pea soup with reserved celery leaves.


Microwave Magic

  1. Prepare split peas as directed in key recipe.
  2. Place split peas in a 4 quart microwave safe casserole dish and add 6 cups cold water.
  3. Remove any split peas or skins that float to the top.
  4. Cover casserole dish and soak split peas overnight.
  5. Drain and rinse split peas and return to casserole dish.
  6. Stir in remaining ingredients and add 7 cups water.
  7. Cook in microwave oven at Full Power for 35 to 45 minutes or until vegetables are tender; stir halfway through cooking time.
  8. Add salt and black pepper to taste.
  9. If needed, add boiling water to desired consistency.
  10. Serve hot.


Mongol Soup

  1. Prepare split peas as directed in key recipe.
  2. Add 6 cups cold water.
  3. Remove any split peas or skins that float to the top.
  4. Bring to boil and stir.
  5. Cover, leave lid ajar.
  6. Reduce heat.
  7. Simmer for 45 minutes, stirring occasionally.  
  8. Add remaining ingredients.
  9. Add 2 cups canned diced tomatoes with juice.  
  10. Simmer for another 45 minutes or until carrots and celery are tender, stirring occasionally.
  11. If needed, add boiling water to desired consistency.
  12. Garnish servings with fresh diced tomatoes and grated fresh Parmesan cheese.


Potage St. Germaine

  1. Prepare and cook as directed in key recipe.
  2. Garnish servings with julienne slices of gluten-free bologna.


Pureed Split Pea Soup

  1. Prepare and cook as directed in key recipe.
  2. In batches, ladle hot soup into a blender and process until very smooth.
  3. Garnish servings with fresh snipped chives and chive blossoms.


Slow Cookery

  1. Prepare split peas as directed in key recipe.
  2. Place all ingredients in bottom of slow cooker.
  3. Cover and cook on Low for 8 to 10 hours or until split peas and carrots are tender.
  4. Serve hot.


Split Pea and Wiener Soup

  1. Prepare and cook soup as directed in key recipe, except omit ham.
  2. 5 minutes before serving, add 6 to 8 sliced gluten-free wieners.
  3. Simmer until gluten-free wieners are cooked through.


Vegan Split Pea Soup

  1. Omit ham.
  2. Prepare and cook as directed in key recipe.
  3. Garnish servings with gluten-free garlic croutons.



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Rustic Lentil Soup

Vegetable Beef Soup--Key to Robust Meals




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