Hearty Split Pea Soup
September 26, 2011 | Print | E-mail | Filed under soup
About a month ago, I was telling a friend about my food-related to-do list when we got on the subject of split pea soup, something that had been on my list for a while. She began extolling the virtues of this soup and how she had just tried a new recipe, so I decided that I finally had to give it a try. To my disappointment, as I scoured the shelves at Wegmans later, I found that their split peas are processed with peanuts and tree nuts (as well as milk, soy, and wheat) – which I don’t understand, because they should simply be peas and only peas. I relayed my disappointment on Twitter, where I was surprised that someone from Wegmans actually responded to me, assuring me that their split peas are just split peas except for the chance of cross contamination. I assured them that the allergen warning is exactly what makes them not just split peas, otherwise I’d be able to eat them and there would be no problem. All that said, they were at least able to point me in the direction of a company more conscious of allergens: Goya (I say more conscious because Goya’s split peas still contain soy and wheat. I’m still looking for some that are allergen-free). Despite the split pea fiasco though, this soup was incredibly easy – a few minutes to prep all of the ingredients, and then into the pot they go. It’s a new favorite of mine, especially now that cooler weather is here, and you can easily leave out the meat if you want to make this a vegetarian dish. Enjoy!
- 2 sweet potatoes or 1/2 butternut squash
- 1/2 large onion
- 2 carrots, peeled
- 2 stalks celery
- 2 cups ham or thick-cut bacon, cooked and cut into 1″ pieces
- 6 cups water
- 1 can (15 oz) vegetable broth
- 16 ounces dried split peas
- 1/2 tsp ground thyme
- 1 Tbsp fresh sage
- 1 Tbsp fresh basil
- Salt and pepper, to taste
Cube the potatoes or butternut squash, and then slice up the onion, carrots, and celery. Wash and drain the split peas.
In a Dutch oven, combine all of the ingredients.
Bring to a boil, then reduce the heat and cover. Let simmer for about an hour or until the peas and vegetables become tender.
If you prefer a smoother soup, purée the soup with an immersion blender or food processor until smooth. If you prefer a heartier soup, leave it as is. Serve warm and use or freeze the soup within five days. Makes about 3 quarts.
September 26th, 2011 at 9:29 am
This soup looks great, Tracy! I made split pea soup for the first time last winter and was really surprised by how much I liked it! I really like the addition of the butternut squash in yours… Have to try that next time!
September 26th, 2011 at 9:32 am
I’ve always wanted to try split pea soup… I’ve never had it! I recently made a white bean and bacon soup which had me on this roll of soup recipes. I think I need to make this… looks and sounds delish!
September 26th, 2011 at 11:47 am
Oooh, a new soup to try! I love how easy this is, and I’ll put it on my list to make in the next week or so.
September 26th, 2011 at 11:54 am
I understand the cost-effectiveness of processing different legumes on the same equipment, but it’s still so frustrating to know that a pea just can’t be a pea. Why do we have to Frankenfood everything?
September 26th, 2011 at 11:56 am
Since I don’t eat any pork I always find it hard to make a flavorful split pea soup. It’s good, but not great. I like your addition of all those extra veggies!
September 26th, 2011 at 12:40 pm
I love Split Pea Soup thick and hearty. This looks amazing. I usually add some Cumin to mine but hey, I add cumin to everything. Looks delicious.
September 26th, 2011 at 3:01 pm
This looks great and much easier than I expected! I rediscovered a ham bone in my freezer recenlty that I remember saving for split pea soup–which I’ve never made. I think it seemed intimidating to me but your recipe looks quite easy, I may have to give it a go! (p.s. glad to have found you via the 12 Weeks of Christmas Cookies blog hop coming soon!)
September 26th, 2011 at 3:58 pm
I actually love split pea sup, but have never made it at home. So glad you were able to find peas that you could use. Yay for Wegman’s responding to you! This soup looks fantastic.
September 27th, 2011 at 3:59 pm
This looks delicious! I can’t wait for the weather to turn cold and give this a try.
October 4th, 2011 at 2:49 pm
love the addition of sweet potatoes…definitely need to try this, especially because we are overrun with sweet potatoes from this year’s garden. thanks!!
October 6th, 2011 at 9:47 am
How frustrating about the split peas. But I’m so glad they responded to you!
Split pea soup is my absolute favorite soup in the entire world. I love the addition of the sweet potatoes (or butternut squash). Thank you sooo much for this recipe, I can’t wait to make it.
November 2nd, 2011 at 9:59 pm
I made this tonight and could NOT stop eating it. Seriously. Three bowls. Can’t wait for the leftovers at lunch tomorrow.