Split Pea Soup

Split Pea Soup
Split Pea Soup
Barbara Kiebel

Split Pea Soup

I love split pea soup, and I have for as long as I can remember. I wasn't a super fussy eater as a kid but I think we all remember the things we didn't like, even if over the years our tastes have changed and we're more adventurous as adults. I'm sort of surprised that this soup isn't on that list of "no like" as a kid, but I remember loving both split pea and the even uglier brown lentil soup. Go figure right?

Like the ugly duckling, this soup has its beautiful side, but you have to taste it to make that discovery. Rich with the mirepoix blend of sautéed onion, carrots, and celery, I've always done one thing that I think has this simple mixture stand head and shoulders above the others I've had. It's simple, too… I substitute chicken stock for the water that is most often called for when making a bean soup. Wait… guess there are a few more things I do differently!

See all pea recipes.

Click here to see Reinventing Campbell's Soups at Home.

Ready in
8 h, 20 m
12
Servings
316
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 4 -6 carrots, sliced
  • 1 large or 2 medium-sized onions, chopped
  • 4 stalks celery, sliced
  • 2 cloves garlic, minced
  • 16 Ounces dry split peas
  • 1 ham bone or 16-20 ounces cooked sliced ham
  • 2 Tablespoons fresh thyme
  • Two 32-ounce cartons chicken stock
  • 1/2 Cup half-and-half
  • Salt and pepper, to taste

Directions

Put the olive oil and butter in a large pot and warm over medium heat until the butter has melted. Add the carrots, onions, and celery and cook until the onions are translucent. Add the garlic and cook for 1 more minute.

Transfer to a slow cooker and add the peas, ham bone or ham, thyme, and chicken stock. Cook on the lowest setting for 8-10 hours. If using a ham bone, remove the meat and add back to the pot.

Add the half-and-half and season with salt and pepper, to taste. To thicken, blend partially with an immersion blender. Or, remove about 3 cups, blend in a countertop blender, and return the blended soup to the pot. Reheat before serving, if necessary.

Split Pea Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Split Pea Soup Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
10g
16%
Sugar
8g
N/A
Saturated Fat
3g
17%
Cholesterol
34mg
11%
Protein
22g
44%
Carbs
35g
12%
Vitamin A
241µg
27%
Vitamin B12
0.2µg
4%
Vitamin B6
0.4mg
19.6%
Vitamin C
6mg
10%
Vitamin E
0.8mg
4%
Vitamin K
16µg
20%
Calcium
57mg
6%
Fiber
11g
45%
Folate (food)
124µg
N/A
Folate equivalent (total)
124µg
31%
Iron
3mg
16%
Magnesium
42mg
11%
Monounsaturated
5g
N/A
Niacin (B3)
6mg
31%
Phosphorus
282mg
40%
Polyunsaturated
1g
N/A
Potassium
762mg
22%
Riboflavin (B2)
0.3mg
20%
Sodium
676mg
28%
Thiamin (B1)
0.5mg
35%
Zinc
3mg
17%

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