split pea soup

Split Pea Soup

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Mollie Owens


This is a dressed up version of my grandmother's soup recipe. I see her face when I smell it cooking.


★★★★★ 1 vote

6 to 8
30 Min
2 Hr


  • 1 lb
    split green peas
  • 1
    rib of celery, chopped
  • 1
    leek, chopped
  • 1
    carrot, chopped
  • 2 Tbsp
    garlic, chopped fine
  • 2 Tbsp
    olive oil
  • 1
    ham hock or ham bone
  • 1 lb
    chopped ham
  • 4 c
    chicken broth
  • 1 c
    dry white wine
  • 1 to 5 c
  • 2 Tbsp
  • 1 dash(es)
    black pepper
  • 1 pinch
    red pepper flakes

How to Make split pea soup


  1. Soak the split peas overnight in a bowl with water to cover
  2. Drain the split peas, set aside
  3. Put olive oil in the bottom of a large, heavy soup pan. (I use my cast iron dutch oven). Heat to medium.
  4. Add chopped leeks, stirring till wilted
  5. Add chopped celery and carrots., stir two to three minutes
  6. Add garlic, salt, pepper, pepper flakes (amount to your taste), and stir. Cook all about 5 to 7 minutes.
  7. Add ham bone, ham, split peas, and the combined liquids. Start with about 8 cups liquid, adding more water if it gets too thick.
  8. Simmer on low heat for about 2 hours, stirring regularly to prevent sticking.
  9. Take out ham bone. If it has ham still clinging to it, pick off meat (discard fat), and add back to the soup.
  10. If you wish, you may blend soup in a blender in smaller batches or use an immersion blender. Or, if you like to identify your vegetables, leave as is.
  11. Serve immediately with hot bread. Yum!

Printable Recipe Card

About split pea soup

Course/Dish: Soups Other Soups
Other Tag: Healthy

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