Split Pea Soup – Green Pea Soup Recipe

Split Pea Soup

Split Pea Soup is always something that we look forward to after Easter. The bone goes into a pot to make this delicious and hearty soup. Since a ham is pretty rare in our house, the split pea soup is as much of a treat as the Easter ham. Other times, I make a vegetarian version of this soup by just omitting the bone.

Split Pea Soup
Split Pea Soup

Split peas are high in protein, complex carbs, and fibre, which means this soup is a bowl full of good for you. You can buy yellow or green split peas, which explains the variations in colour you will often see, depending on the cook.

You know the saying, when it's smoggy or foggy outside: “it's like pea soup”?   Although delicious, pea soup has never been the prettiest soup to look at. I wasn't sure if I wanted to do a post about it.  Because, as a blogger, I rely on the food being photogenic, since we all eat first with our eyes. As you're reading this, you can't sample a taste, or smell the mouthwatering aroma. So yeah, the food has to look good.

But how could I not share this delicious soup with you?  I had to make it look good. To remedy this, I have added some pureed fresh green peas to give the soup a fresh taste and a colour boost. Genius idea, right? But I can't take credit. I saw this little trick in one of my cookbooks, Whitewater Cooks with Friends, by Shelly Adams. There are four books in the series, and I love them because they are set in my hometown of Nelson, BC, and because they are packed with beautiful recipes and photographs.

You can check the books out here: Whitewater Cooks with Friends

Split Pea Soup
Split Pea Soup

Split Pea Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 50 minutes

Yield: 8 servings

Serving Size: 1 cup

Calories per serving: 235

Fat per serving: 5.5g

Split Pea Soup

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme leaves
  • 2 bay leaves
  • 4 cups vegetable stock
  • 1 ½ cups dried green split peas
  • 1 ham bone *
  • 2 cups frozen peas, thawed and pureed

Instructions

  1. Heat oil in a large stockpot
  2. Sauté carrot, celery and onion over medium heat until softened
  3. Add thyme and bay leaves and sauté for 2 minutes
  4. Add vegetable stock, dried peas and ham bone and stir well for 1 minute
  5. Reduce heat to medium low and allow soup to simmer for 1 ½ hours, stirring occasionally. Soup is done when the peas have completely fallen apart.
  6. Remove ham bone
  7. Puree thawed peas in a food processor or in a blender with a bit of water until they are still slightly chunky
  8. Stir pea puree into soup, increase heat to medium high and heat 10 minutes, stirring frequently. To retain the beautiful colour of the soup, do not overcook the soup at this point.
  9. *You can omit the ham bone for a vegetarian and still delicious version of this soup.

Notes

*You can omit the ham bone for a vegetarian and still delicious version of this soup.

http://thefoodblog.net/split-pea-soup/

Split Pea Soup
Split Pea Soup

 

10 thoughts on “Split Pea Soup – Green Pea Soup Recipe

  1. I have a couple of the Whitewater books and I just love the recipes in them. I remember my mom getting really excited about making split pea soup after a good ham dinner. It wasn’t something I loved as a kid, but now that I’m older, I really look forward to her making it, as well. Now you’ve got me looking forward to Easter even more, lol

  2. Split pea soup is one of those classic recipes I have yet to try making, even though I intend to. I’ve had split peas in my pantry for a few years, they’re probably bad now. haha But your recipe makes it sound so easy, I really should give it a try, it’s such a comforting dinner when it’s still cool outside. It’s not the most photogenic, but you did a good job, I’d eat a bowl of it 🙂

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