Wednesday, March 23, 2016

Split Pea Soup

JUST BECAUSE IT IS SPRING DOES NOT MEAN it is warm. It took me a while to figure that out when I moved to these mountains years ago. In fact, on the first official day of spring, this year, we had snow. It is a time of year I don't plan too many meals in advance. I may want a salad for dinner or I may want a bowl of warming soup. I try to stay flexible.

I love split pea soup but I don't cook it that often because Pritchard Parker doesn't love it. He will eat it; he thinks it is OK. I made the soup this day for a couple of reasons, one being I had some leftover ham in the freezer I wanted to go ahead and use. Plus I had everything else on hand and wouldn't need to go out to the store.

To start the soup, I got out my soup pot, 2 medium-large potatoes, 2 carrots, 2 stalks of celery, a jumbo onion,the frozen ham, and a one pound package of green split peas. I looked at all this and asked myself, "How many people are you making soup for"? I replied, "Two, and one of them is not even that crazy about it". I exchanged my big soup pot for a smaller one, put away one of the potatoes, one carrot, and one of the celery stalks. I used half the onion, half the package of split peas, and half the ham.

Split Pea Soup
1 Tbsp. olive oil
1/2 large onion, diced
1 stalk celery, sliced
1 carrot, peeled and sliced
1 medium-large potato, peeled and diced
1/2 lb. green split peas
3 ounces (approximate) ham, to taste (optional)
Salt and freshly grated black pepper to taste
1 bay leaf

Over medium heat, saute the onion, celery, carrot, and potatoes in the olive oil, until beginning to become tender. Add salt and pepper. Stir in the split peas, add the ham and bay leaf. Cover the mixture with water to about 1 inch above the vegetables. Bring to a boil then lower heat; cover and simmer for 2 - 3 hours, stirring occasionally and adding more water when needed.

Taste and adjust seasonings. Serve hot.


  1. Love split pea soup! We probably have it at least half a dozen times a year, quite probably more. With/without ham, it's wonderful stuff. Yours looks great -- superb color. And I'm sure the flavor is even better. Thanks!

    1. Hi John, I would have split pea soup more often if my husband liked it more. I prefer cooking things that make him happy. Thank you for your comment, Rocquie

  2. I love split pea soup but I once had a disastrous experience with some peas that took hours to get soft and were the most gas-inducing legumes I've ever cooked. Now I make split pea soup with frozen peas, cook them until they turn army green and then stick blend the soup. People can't tell the difference, they just think it's good. If I don't use ham, I sometimes use spinach and mint.

    1. Hi Lynn, I have had those experiences with beans that just won't get soft. All kinds of beans. (Funny about the gas). Your soup with frozen peas sounds lovely, especially with the spinach and mint. Thanks, Rocquie