Dutch Split Pea soup- Aruban style

Deb Lund


This is an all day labor of love. I once lived in Aruba which prides itself on having the best pea soup in the world. This is as close as I can come to my favorite pea soup.
It takes a long time to cook, but it is so worth it. My husband, who is not a fan of your usual garden variety pea soups, just loves this!


★★★★★ 2 votes

15 Min
5 Hr
Stove Top


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  • 2 tablespo
    olive oil
  • 2
    onions, diced
  • 2-3
    stalks of celery with the leaves diced
  • 1 cup
    diced carrot (about 2 carrots)
  • 2 cloves
    garlic minced
  • 12 c
  • 2 c
    green split peas (one pound bag)
  • 3-4
    bay leaves, dried
  • 1
    1-2 lb smoked butt or ham hocks or ham bone. do not used a ham that was infused with honey or brown sugar.
  • 1 pkg
    smoked turkey sausage (low fat) sliced into medallions

How to Make Dutch Split Pea soup- Aruban style


  1. Add olive oil to large soup pot. Sautee onion, carrots, garlic and celery until celery tender about 5 minutes
  2. Add water,bay leaf, Smoked butt and peas
  3. Simmer covered for 3 hours. Stirring occasionally
  4. Take out smoked butt and remove fatty areas, cut into pieces, or just pull apart and return to pot. Add Turkey Sausage and continue cooking uncovered for 1-2 hours. Continue stirring occasionally.
  5. Serve with a crusty bread for a satisfying dinner.

Printable Recipe Card

About Dutch Split Pea soup- Aruban style

Main Ingredient: Vegetable
Regional Style: Caribbean
Other Tag: Heirloom

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