Real Recipes From Real Home Cooks ®

irish split pea soup

(4 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

(4 ratings)
yield 2 -3
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For irish split pea soup

  • 1 c
    split peas, picked through and rinsed
  • 1 sm
    onion, diced
  • 1 md
    carrot, chopped
  • 1 stalk
    celery, chopped
  • 1 Tbsp
    crumbled bacon bits (the real kind)
  • 1 1/2 c
    chicken stock or water
  • 1 sprig
    fresh thyme (or 1/2 tsp. dried)
  • 1
    bay leaf
  • 1 md
    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

How To Make irish split pea soup

  • 1
    Spray your pan with Pam® 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.
  • 2
    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.)
  • 3
    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.