Grandmom Elaine’s Split Pea Soup

Grandmom Elaine’s Split Pea Soup Recipe

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Lauren Conforti


I was never overly fond of split pea soup, until I tasted my Mother-in-law Elaine’s soup. This is so tasty!


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Stove Top


  • 2 c
    split peas
  • 6 c
  • 4 c
    chicken broth
  • 1/3 c
    minced onion
  • 1 clove
    garlic, minced (large clove)
  • 1/2 tsp
  • 1/4 tsp
    parsley flakes
  • 1/2 tsp
  • dash(es)
    thyme, dried
  • 2 medium
    carrots, diced (about 1 cup)
  • 1/2 stalk(s)
    celery, diced (about 1/4 cup)
  • 2 slice
    bacon, chopped
  • 1/2 c
    ham, cubed to bite size
  • 2 Tbsp

How to Make Grandmom Elaine’s Split Pea Soup


  1. In a large soup pot, render the bacon & ham in the butter for 5-10 minutes. Add onion & fry until translucent. Add garlic & fry until fragrant. Deglaze with chicken broth & water.
  2. Rinse & drain the split peas, then add to soup pot. Add parsley, pepper & thyme.
  3. Bring to a boil, then reduce heat & simmer for 75 minutes, or until peas are soft.
  4. When the split pea mixture has become a thick soup, use an immersion blender to purée the peas until smooth. (You may also use a standard blender or food processor for this step, puréeing in batches) Or, you can skip this step if you prefer the soup more chunky.
  5. Add the carrots & celery and continue to simmer for 15-20 minutes, or until carrots are tender, stirring occasionally.
  6. Remove from the heat, cover the soup & let it sit for 10-15 minutes before serving.

Printable Recipe Card

About Grandmom Elaine’s Split Pea Soup

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

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