Best Split Pea Soup Recipes
Top Rated Split Pea Soup Recipes
Split pea soup is the perfect budget-friendly soup to melt your winter blues away! This recipe is so simple and delicious. If you don't have an emulsion blender...get one! Just kidding, feel free to use a regular blender, it works just as well!25 Slow-Cooker Soups and Stews for Winter
How To Make The Best Split Pea Soup
So thick and hearty, split pea soup is a meal in itself. Here&aposs how to make it just the way you like it.
Split peas are an excellent source of protein, folate, and fiber. Add some vegetables and a few thick slices of bread for dunking, and you&aposve got a deeply satisfying meal that&aposs low in fat and high in nutrition.
To Soak or Not to Soak
It&aposs true, soaking peas overnight in water shortens their cooking time. But soaking isn&apost entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color.
- Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
- The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
- If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular countertop blender.
Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients, wait until the end of cooking to add these, or else the acid will prevent the uncooked split peas from getting soft.
When the peas are soft and the veggies are cooked, stir in your favorite seasonings and keep on tasting until it&aposs just right. We like to add salt, freshly cracked black pepper, nutmeg, and lemon juice. Ladle the piping hot soup into big bowls and garnish with a dollop of sour cream or plain yogurt, some minced fresh parsley or mint, and a few crispy croutons.
Making the best split pea soup recipe ever
This split pea soup recipe came from a food blogger recipe challenge when I was assigned Grandma Loy’s Warming Split Pea Soup.
She based her easy recipe for split pea soup on one she found in Women’s Day magazine.
I changed up a few of the split pea soup ingredients used by Grandma Loy. I now make it at least once a month when it's cold out. It's become a family favorite.
First, I used homemade stock (and no additional water) and didn’t use bouillon cubes and water.
If you’re vegetarian or vegan, you can use a vegetable stock. Otherwise, store bought chicken stock will work.
If you’re gluten free, check the label to make sure the stock you buy is gluten free.
I also sautéed and caramelized the onions to soften them up and add a little unique flavor for the Best Split Pea Soup recipe!
If you have ham on hand, you can turn this into a ham and pea soup recipe. It’s a great way to use up leftover spiral cut ham during the Easter, Thanksgiving or Christmas holidays.
Using a hand immersion blender is the easiest way to puree the green pea soup since you don’t have to transfer the soup to the blender and then back into the pot.
If you don’t have an immersion blender, treat yourself to one!
You may want to make a double batch of the Best Split Pea Soup. Freeze in food storage containers to heat up on a busy weeknight.
- 1 pound Newfoundland style salt beef
- 2 cups yellow split peas
- 10 cups water
- 3 carrots, chopped
- ½ turnip, peeled and cut into 1/2-inch pieces
- ½ teaspoon ground black pepper
Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.
Best Recipes 2021
Split pea soup with ham
Hello everybody, it&rsquos Drew, welcome to my recipe page. Today, we&rsquore going to prepare a distinctive dish, split pea soup with ham. It is one of my favorites food recipes. For mine, I&rsquom gonna make it a little bit tasty. This is gonna smell and look delicious.
Split pea soup with ham is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Split pea soup with ham is something which I have loved my whole life. They&rsquore fine and they look fantastic.
I did a few things my old way such as. Use leftover ham to make split pea soup prep even easier. You'll turn to this split pea soup with ham all winter long. My hearty green pea soup with a leftover ham bone will have you coming back for seconds.and thirds!
To get started with this particular recipe, we have to prepare a few components. You can cook split pea soup with ham using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Split pea soup with ham:
- Make ready 2 lb dry split peas
- Prepare 1 large chopped onion
- Take 2 chopped celery stalks
- Make ready 6 minced garlic cloves
- Get 1/2 cup chopped carrots
- Get 10 cup water or chicken broth
- Prepare 1 ham bone , trimming the fat the best you can
- Take 1 tsp oregano
- Get 1 tsp thyme
- Make ready 1 salt/ pepper to taste
How to make split pea soup with a ham bone. If you're planning on having ham this holiday season, do NOT throw out the bone! And don't let the person hosting throw it out either. Drain the peas and set aside.
Instructions to make Split pea soup with ham:
- In a big dutch oven or a heavy pot, put the ham, the split peas, water or the chicken broth, onion and garlic.
- Bring to boil and then, lower to medium heat. Remove the foam and continue to cook for 1 hour, mixing often because split peas tend to stick in the bottom.
- Add the remaining ingredients and lower the heat to simmer up to 40 more minutes, mixing often.add more liquid if you want
- At this point, the split peas must be like pureè. Add salt and pepper to taste and serve with herbed or garlic croutons.ENJOY!
And don't let the person hosting throw it out either. Drain the peas and set aside. Place in a pot, cover with water and bring to a boil. Ladle the hot split pea and ham soup into prepared hot jars. The soup will thicken during the canning process, by Make this filling, delicious Split Pea and Ham Soup on a cold day to warm you up!
So that is going to wrap this up for this exceptional food split pea soup with ham recipe. Thanks so much for your time. I&rsquom confident you can make this at home. There&rsquos gonna be more interesting food at home recipes coming up. Don&rsquot forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Italian Sausage Or A Split Pea Soup
Here are two soup recipes that will surely appease most.
Italian sausage soup
This is a soup recipe that combines the goodness of Italian sausages along with vegetables that can be a complete meal for most and be a dinner item for a whole family as well. For Creamy Chicken And Wild Rice Soup Recipe, Go Here.
- 1 clove garlic, chopped
- 2 cans of beef broth
- 1 can of stewed tomatoes, Italian style
- 1 cup of sliced carrots
- 1 can of Northern beans
- 2 zucchini, cubed and cut into small pieces
- 2 cups of spinach, rinsed and torn
- ¼ tsp of ground pepper and salt
How to prepare?
Start off by browning the sausage in a stock pot or Dutch oven. You can flavor the sausage with garlic at the time of browning it. Reduce heat and simmer in a covered manner for about 15 minutes. Stir in beans with liquid as well as the cubed zucchini. Once you have added the cubed zucchini, allow the mixture to simmer for about 15 minutes more. Remove the mixture from heat and add in the spinach. Allow the soup to cook with the spinach leaves added. The soup should be ready for serving in about five minutes.
Split pea soup
This is a vegetarian soup that combines the goodness of split peas and rosemary leaves along with bacon.
Ingredients to use
- 6 slices of bacon, each about one inch thick
- 1 small onion which is chopped
- 1 leek
- 1 carrot, large and chopped
- 2 cloves of garlic, chopped
- 4 cans of chicken broth
- 1 and ½ cups of green split peas
- 2 bay leaves
- 1 tsp of fresh rosemary, chopped
How to make?
This is a soup that will not take long to make. All you need to do is cook the bacon first. Place the bacon slices in a pot and cook at medium heat till the pieces become crisp. Add in the leek, onion, garlic and carrots and sauté in the fat that comes out from the bacon slices. Add in the chicken broth after the vegetables have been sautéed for a while. You can then add in split peas, rosemary and bay leaves for flavoring. Allow the soup mixture to come to a boil. Once the items are added, the soup mixture should be allowed to simmer. In order to cook the ingredients well, you would want to allow the soup mixture to simmer for about an hour. These soups are wonderful mixtures of green vegetables and protein sources. For a complete meal that is low on carbs, opt for any of these soups. Even though there would be fat involved, it would be a good meal to have with a crusty piece of bread. Leave out other items in your meal and it would constitute a healthy meal for you. It is easy to make any of the soups as compared to making different dishes for a meal. It would even be a good meal to serve to your family during dinner time.
How to Make Split Pea Soup from Scratch
- Unsalted Butter
- Yukon Potatoes
- Dried Split Peas
- Smoked Ham
- Chicken Broth
- Salt & Pepper
- Fresh Thyme
- Bay Leaf
Chop – First chop all of the vegetables and cube the ham.
Wash & Rinse Peas – It’s important to rinse the peas well as you want to remove any rocks or dirt that may have gotten in there.
Sauté – In a large pot, sauté the potatoes, onions, carrots and garlic with butter until they’re soft.
Combine – Add in the peas, ham, water, chicken broth, salt & pepper, thyme and bay leaf to the pot.
Boil – Bring the ingredients to a boil, then let them simmer, uncovered, for 1 1/2 hours.
The soup will thicken as it simmers. If it’s too thick, add more broth to the recipe.
To make this soup vegetarian, swap out the chicken broth for vegetable broth and remove the ham from the recipe.
2 hours was not nearly enough time for the ham hock. The meat was hard to get off the bone and very chewy/rubbery. Next time we'll make the stock separately and cook as long as needed.
We all found it to be quite bland. My husband stirred chili garlic sauce in his before he could finish his bowl.
I love this recipe. I always get so many compliments and requests for the recipe. I even had 5 & 7 year old ask for seconds, it’s that good. About to make it again, a winter staple for me.
Used a ham bone from a spiral ham after New Years. Very good soup. Did not soak the peas.
This was divine!! Full of flavor and silky smooth. After reading reviews I added two ribs of celery and a clove of garlic. The only thing I was confused about was whether I was supposed to soak the peas or not. They were very fresh as I purchased them the day before. I noticed on the package it said to pre soak overnight or bring to a boil and let sit an hour. I chose to bring to a boil and let sit an hour. When I went to strain the peas after sitting an hour I discovered they were already soft and mushy! Wasn't happy about that! So I added them "as is" to the soup and cut down on the water since I couldn't really strain them without loosing half the peas. Oh, and I used half chicken broth. Cooked for 2 hours in dutch oven. I didn't use a ham hock, just used ham from a spiral ham I had left over. Put half in minced in the beginning, then put chunks of ham in towards the end. Wonderful. But I don't think I'll presoak at all next time. Can't wait to make it again. Nice change from ham and white bean soup.
This is the best split pea soup I've ever had or made! I took the other reviewer's recommendation and sautéed some celery and garlic with the other vegetables. I only had some smoked pork belly which worked just as well with the bacon and the smokey flavor was mouth-watering. It was unbelievably delicious1
This is the first pea soup recipe I've used that gets it exactly right. The longer cooking time ensures that the peas are cooked through and soft. I don't know why, but most other recipes suggest a shorter cooking time, which invariably yields crunchy peas.
Simply the best split pea soup recipe ever. I always start by boiling the large ham bone to give it a great base, and substitute chicken stock for 1/2 of the water that it calls for. Have made this many times and my whole family loves it.
I LOVED my grandma's pea soup! Mom's was pretty good---but not Grandma's. Grandma was German. I am sure Grandma would appreciate the additions/changes if she had choices. Life was pretty simple back in her day. She would be well over a hundred now. This is as close to Grandma's that I've found. I don't need to add/change anything.
Came back to reprint the recipe because it is now worn and tattered, and cannot believe that I've never reviewed this before. It's one of my absolute favorites! I always add a couple ribs of chopped celery and some minced garlic while sautéing the vegetables. I almost always use a ham bone rather than a hock (a salty VA ham such as Edwards is my favorite, but I don't always have enough of a crowd to warrant ordering one). I make it with water, but let it sit in the refrigerator overnight so that the flavors meld. Once I shred the ham and reheat, I add a cup of heavy cream. FABULOUS!
This was so simple, yet somehow so excellent -- think bacon (and cooking veg in rendered bacon fat) is the secret here. As with many reviewers, I added a couple cloves of garlic and 2 celery ribs and used a coarse lemon salt -- delicious! I also omitted the ham (didn't have any), but it wasn't missed. I liked this so much am planning on making again this weekend -- perfect for cold weather!
Great recipe. I also added chopped garlic to bacon grease and let simmer just until soft, not brown. I made garlic butter croutons to use once soup was in the bowls. They were a hit.
This is a great, basic recipe. In the spirit of Mark Bittman, I would always rather improve than embellish. I have made this soup twice, both times with a pork stock made the day before. You can use either smoked ham hocks or smoked pork neck bones. Throw them into a stock pot with cut up onions, carrots, celery, a generous tablespoon of tomato paste, and two bay leaves. Add water sufficient to cover and bring to a boil. Hold at a mere simmer for 3 to 4 hours. Any meat reclaimed from the bones may be sapped of flavor. Taste it, and discard if it if necessary. Strain the stock, chill, and de-fat. This yields a beautiful, smoky, gelatinous stock. Use it in the recipe and add water as needed. This pork stock adds the gentle smokiness and the umami arguably so necessary for a truly delicious split pea soup. That and the divine mouth feel of glorious collagen make it quite worth the extra effort.
Nice basic soup recipe. Using smoked (applewood) bacon is a must. Also dressed it up with: 1tsp salt, 2tsps lemon pepper, 1tsp white pepper, 1/2 tsp cumin, 1tsp Hungarian paprika, 2 tsps chopped garlic, 1tsp finely chopped rosemary. Used chopped ham instead of ham hock. Used chicken and beef broth instead of water. Next time I will add a can of stewed chopped tomatoes as well. Cooked in crock pot for 6-8 hours on low and tasted good, but needs more like 10 or more hours in the pot for raw split peas to cook fully.
DEE-licious! Added some cubed parsnip and bit of garlic, might try replacing some of the water with stock next time. Thick and wonderful! Great meal for a cold days.
My whole family loves this soup and gets a ham just so I can make it! I use it as a left over recipe, so instead of the ham hock I use whatever is left over from the ham and the bone, I also add chicken broth, a little apple cider vinegar and some dark brown sugar. Yummy!!
Our mom passed away a few years ago and she used to make my brother pea soup for his birthday. I decided Iɽ take a stab at it and used this recipe since I have no idea how she did it. Now I'm not usually partial to this particular soup but of course tried some before giving - YUMMY! And my brother actually called me later to say he was getting ready to have a second bowl and it almost gave mom a run for her money. I didn't crumble the bacon in later since there was plenty of meat with the ham but agree with other reviewers that bacon fat is definitely a secret ingredient here. Also took another person's suggestion of using a dash of cayenne pepper and chili powder. If you know anyone that claims not to like pea soup, this recipe will make them change their tune!
Sooooo good and easy. Didn't use a ham hawk just added cubes of cooked ham and it still was tasty and hearty. The bacon makes this soup!
updated review--whole onion with 1 carrot, teaspoon chili powder sauteed with onions and carrots, dash of cayenne for a perfect split pea soup. blended 1/2. excellent.
it's a keeper. next time will use 1 onion, 1 carrot. I added chili powder and cayenne and blended 1/2 for smoother consistency. Loved it.
We tried this recipe with the leftovers of a large ham and LOVED it! It is exceptionally flavourful, even on the 2nd (and 3rd) days. Really how can you go wrong when bacon is your base and your topping? Highly recommended.
Excellent. like the bacon in this soup instead of the usual ham. I used less liquid ( 2 quarts ) and did use half chicken broth and half water. Took 2 1/2 hours to thicken as pea soup should. It was perfect : )
This is an excellent split-pea soup recipe. I also used 1/2 water, 1/2 chicken broth like others did. My kids even liked it! This is definitely a keeper!
This is so easy and so good. took the advise of our wonderful reviewers and used my crock pot it was so delicious my guy can't wait to have it again today for lunch
seriously one of the best soups i've ever made (and i've made lots). didn't stray at all from the recipe (ok, i added the whole onion, not just half) and it was so easy and so good. Costs nothing to make!
15 Minute Split Peas Dhal (soup) #MeatFreeMonday | CaribbeanPot.com
#meatfree #vegan #vegetarian Learn how to make Amazing Split Peas Dhal in UNDER 15 minutes, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com This Caribbean version of split peas soup, usually takes over 90 minutes when done in the traditional way, but we’ll only need fifteen minutes..
2 cans yellow split peas (about 3 cups).
2-3 cups water.
3 tablespoon olive oil (divided).
6 cloves garlic (divided).
1 medium onion.
1 heaping teaspoon turmeric powder.
1/2 teaspoon cumin seeds (geera).
1 birds eye pepper (any hot pepper will work).
More printable Caribbean recipes @ http://www.CaribbeanPot.com
Video taken from the channel: caribbeanpot
- 8 cups water
- 3 14 ounce cans reduced-sodium chicken broth
- 1 pound cooked boneless ham, chopped
- 4 ½ cups dry split peas, rinsed and drained
- 3 bay leaves
- ¼ teaspoon dried marjoram, crushed
- ¼ teaspoon ground black pepper
- 1 ½ cups chopped carrots (3 medium)
- 1 ½ cups chopped celery (3 medium)
- 1 ½ cups chopped onion (3 medium)
- Salt and ground black pepper
In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover label. Freeze up to 3 months.
To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)
Welcome To My Online Cookbook
Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.
Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.
I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.
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