Split Pea Soup
Prep time
Total time
My mom used to make Split Pea Soup during the winter months. It is comforting, full of protein and fiber and makes me think of my childhood. Comfort food at it's finest! You can use Chicken Broth if you do not have ham juices or a ham bone to make ham broth.
Recipe type: Soup
Serves: 6-8
  • 1 16 oz bag of dry split peas (find them near the lentils at your grocery store)
  • 3 medium potatoes, large diced
  • 4-5 carrots, sliced
  • 1 large onion, chopped
  • 1 large clove of garlic, crushed
  • 3 stalks of celery, sliced
  • salt and pepper
  • Ham bone or Ham juices reserved after baking a ham and (I save the drippings when I cook a ham. I put them in the fridge so the fat will settle at the top. Then I scrape the fat off and freeze the remaining ham juices, which are sort of gelatin like, until I want to use them in soup)
  • 1-2 cups cooked ham, diced or shredded
  • Salt and Pepper
  • 2-3 tbsp Olive Oil
  • water
  1. {If using a ham bone, boil it in a large pot of water for a couple hours. Remove the bone and pick of any usable meat. Throw the bone away, add the meat to the broth and set aside.}
  2. In a large soup pot, saute the onion, celery, garlic, and carrots until onions in a few tablespoons of olive oil are slightly tender. (make sure to salt and pepper generously during this step)
  3. Add rinsed split peas, potatoes, ham juices or ham broth you made from the bone. (if you do not have either you can use chicken or veggie broth)
  4. Once you have all the ingredients in the pot, add water, if needed, to make the liquid rest about 2 inches above the rest of the ingredients.
  5. Bring to a boil and then turn down to a simmer.
  6. Simmer the soup until the split peas are very tender or if you prefer, until they disintegrate into the broth.(that is how I like it)
  7. Serve with crackers or rolls
Recipe by Real Life Dinner at https://reallifedinner.com/split-pea-soup/