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Split pea soup

Split pea soup

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Another dried green pea soup!

  • 2 tablespoons butter
  • 1 onion
  • 2 carrots
  • 1 celery stalk (celery)
  • 450 gr dried green peas
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 liters of water
  • 2 cloves of garlic
  • 3 potatoes
  • 1/2 cup oatmeal
  • 1 smoked ciolan

Servings: 8

Preparation time: over 120 minutes


Cut the vegetables into cubes.

Put all the ingredients (except the oatmeal and boiled potatoes) for about 1 1/2 - 2 hours or until the dried peas are cooked.

In the last 25 minutes, add the potatoes and oatmeal.

When they have boiled, remove from the heat and set aside for 15 minutes, then mix with a stick blender or blender.

The meat is removed before mixing and can be broken into pieces.

Split Pea Soup

My Oma makes the BEST split pea soup. The secret? A good, smoky ham hock. It imparts so much delicious flavor, and if you're lucky you can get some meat off of it too. Serve with a slice of toasted sourdough and you're golden.

Wait, what is a ham hock? Ham hock, aka pork knuckle, is in the ankle region of a pig. There's not a lot of fat, but it is covered in skin, which adds a ton of flavor to the soup after you sear it.

I'm vegetarian, can I leave it out? Absolutely. Though we love the smoky flavor, this soup is still delicious without meat.

Can I make this ahead of time? Sure thing. Which is why we & # 10084 & # 65039 soup. Leftovers will store well in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If the soup thickens too much over time, stir in some water or broth when you reheat leftovers.

Made this yet? Let us know how it went in the comments below!

Editor's note: This intro was updated to add more information about the dish on March 8, 2021.

Recipe Summary

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
  • 1 to 2 tablespoons fresh lemon juice

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover simmer until peas are soft, 30 to 45 minutes.

Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill) return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Recipe Summary

  • 8 cups water
  • 3 14 ounce cans reduced-sodium chicken broth
  • 1 pound cooked boneless ham, chopped
  • 4 ½ cups dry split peas, rinsed and drained
  • 3 bay leaves
  • ¼ teaspoon dried marjoram, crushed
  • ¼ teaspoon ground black pepper
  • 1 ½ cups chopped carrots (3 medium)
  • 1 cup chopped celery (3 medium)
  • 1 cup chopped onion (3 medium)
  • Salt and ground black pepper

In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.

To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover label. Freeze up to 3 months.

To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)

Recipe Summary

  • 8 cups water
  • 1 pound dried split peas
  • 1 ham hock
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • ⅛ teaspoon garlic powder
  • 1 pinch ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon hot pepper sauce (such as Tabasco®) (Optional)

Pour water into a pressure cooker. Add split peas, ham hock, onion, celery, thyme, garlic powder, and black pepper. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure adjust temperature until regulator is gently rocking. Cook, about 30 minutes.

Pour cold water over the pressure cooker to release pressure according to manufacturer's instructions.

Remove ham hock and strip off meat add to soup. Stir well to distribute flavors. Season with salt and hot pepper sauce.

Split Pea Soup

  • alcohol-free
  • egg-free
  • fish-free
  • peanut-free
  • shellfish-free
  • gluten-free
  • wheat-free
  • high-fiber
  • soy-free
  • tree-nut-free
  • Calories 642
  • Fat 18.5 g (28.4%)
  • Saturated 7.5 g (37.5%)
  • Carbs 73.3 g (24.4%)
  • Fiber 28.2 g (112.6%)
  • Sugars 11.9 g
  • Protein 49.3 g (98.6%)
  • Sodium 1547.6 mg (64.5%)


medium yellow onion, diced

medium carrots, peeled and sliced ​​or diced

Freshly ground black pepper

low-sodium chicken or vegetable broth

smoked ham hock or ham bone, or 1/4 teaspoon smoked paprika


Melt the butter in a large, heavy pot (about 4 quarts) over medium heat. Add the onion, celery, and carrots, and cook until the onions are soft. Add the bay leaves, thyme, and season with salt and pepper. Add the split peas and stir to combine. Add the broth and the ham hock / ham bone or smoked paprika and bring to a boil.

Turn heat down to low, cover, and simmer for 1 hour. Check on the soup. The peas should be creamy and soft, but not so thick that itâ & # x20AC; & # x2122; s like a pea loaf. If itâ & # x20AC; & # x2122; s getting too thick, add a little more broth or water. The soup is ready when the peas are soft, about 1 to 1 1/2 hours cooking time.

Using tongs, transfer the ham onto a cutting board and let cool slightly. Remove the meat from the bones, shred, and stir back into the soup (discard the bones and any skin). Taste and season with salt and pepper as needed, as well as more smoked paprika, if using, if you prefer a stronger smoky taste. Remove the bay leaves before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Classic Split Pea Soup History and Recipe

This is the Classic Split Pea Soup loved by everyone, especially my family. Made with dried split peas and cooked with flavorful ham, split pea soup is warm, so satisfying, and great for leftovers. Split Pea Soup is the perfect hearty winter soup to serve your family as it is so easy-to-mak and so good! My family considered this soup as an all-time comfort food.

You can enjoy this soup in a smooth blended consistency or chunky. The choice is yours to make. Since we have a family member that is vegan, I have also included a vegan version of this delicious split pea soup recipe. Instructions have also been provided to cook the soup on the stove top, slow cooker or Instant Pot electric pressure cooker.

History of Pea Soup:

Pea soup has been eaten since early ages and it’s heartiness, high nutrition value and low-cost has made it part of the cuisine in many cultures. The soup is typically made from dried peas that vary in color from grayish-green to yellow depending on the regional variety and cooked with various root vegetables and pork to add flavor.

In Britain, “Pease” is used as the singular and plural form of the word pea. Pease pudding was a low-cost high-protein food staple and it was easy to store dried peas. Before the nineteenth century this was an ideal food for sailors to boil with salt pork, which became the origins of pea soup.

Nineteenth century literature makes several references to eating pea soup as a simple food for farmers and a sign of poverty:

In Canada, split pea soup is made with yellow peas and it is very popular nationwide.

Split pea soup in Germany is also very common, containing meats such as bacon, sausage or smoked pork and served with a dark rye bread.

“Snert” is the Dutch version of pea soup. It is a thicker stew of split peas, pork and various vegetables. In the winter many outdoor food stalls will serve hot “snert” as a hearty snack along frozen canals and lakes for skaters.

In Poland pea soup is the popular food to serve in the military since it is nutritious, cheap and can be easily prepared in large quantities. It is said that military pea soup is thick enough to hold a spoon straight up.

In Sweden and Finland it became traditional to eat pea soup with pork and pancakes on Thursdays as a preparation for fasting on Fridays. Mustard is also an important part to serve with the pea soup so diners can stir it to taste. Even the Swedish and Finnish Armed Forces have been following this Thursday tradition since World War 2.

In the United States, pea soup was introduced in New England during the 19th Century by French-Canadian millworkers. It was widely eaten in the colonial period and served as a thinner soup with pork, carrots and dried split peas.

500 to 400 BC: The Greeks and Romans were cultivating this vegetable about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

1765: A well-known nursery rhyme first appeared speaking of Pease porridge in Britain:

Pease hot porridge,
Pease porridge cold,
Pease porridge in the pot
Nine days old.

  • Refrigerator: Leftovers will keep for 5 days in the refrigerator, stored in a covered container.
  • Freezer: Most split pea soups are freezer friendly and freeze well for 2 - 3 months. To freeze, let cool completely and store in freezer safe containers, leaving ½ inch head space for expansion. Reheat: Simply re-warm on the stovetop over low heat until warmed through. If using a microwave, do so in 30 to 60 second intervals, stirring after each, until warm.

Whether you love a classic split pea soup with ham, or are looking for a vegetarian split pea soup thatâ & # x20AC; & # x2122; s just as tasty, thereâ & # x20AC; & # x2122; s a recipe here for everyone. Split pea soup is naturally gluten-free and packed with protein and fiber! Since split peas are mild in flavor, a base of aromatics, fresh herbs, and well-flavored stock boost its seasoning.

Recipe Summary

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 carrots, chopped
  • 6 slices bacon, chopped (Optional)
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 cups chicken broth
  • 1 pound green split peas, rinsed and sorted

Turn on a multi-functional pressure cooker (such as Instant Pot & reg) and select Saute function. Let warm up and add butter and olive oil. Add onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent, about 5 minutes.

Add carrots, bacon, garlic, salt, and pepper. Cook until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in split peas. Close and lock the lid set release knob to Sealing position.

Select Manual / Pressure Cook setting according to manufacturer's instructions set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Turn steam release knob to Venting and use quick-release function for the remaining pressure. Carefully open lid. Remove bay leaves. Taste and adjust seasonings as desired.

Recipe Summary

  • 2 tablespoons butter
  • ½ onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, sliced
  • 1 pound ham, diced
  • 1 bay leaf
  • 1 pound dried split peas
  • 1 quart chicken stock
  • 2 ½ cups water
  • salt and ground black pepper to taste

Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced ​​garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.

Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.


  1. Oved

    Granted, very useful information

  2. Healleah

    Of course. I subscribe to all of the above.

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