Irish Split Pea Soup

Carolyn Haas


Apparently what distinguishes Irish Pea Soup from German Pea Soup is the addition of a potato and optional cream!

pinch tips: How to Slice & Mince Vegetables Like a Pro





20 Min


1 Hr


Stove Top


1 c
split peas, picked through and rinsed
1 small
onion, diced
1 medium
carrot, chopped
1 stalk(s)
celery, chopped
1 Tbsp
crumbled bacon bits (the real kind)
1 1/2 c
chicken stock or water
1 sprig(s)
fresh thyme (or 1/2 tsp. dried)
bay leaf
1 medium
potato, diced
4 oz
ham, diced (or smoked pork chop- if there's a bone, cut off the meat and put the bone in the soup while it simmers)
1/2 c
half and half (or evaporated milk) optional
salt and pepper, to taste

Directions Step-By-Step

Spray your pan with PamĀ® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Irish