I must say the first time I tried this soup was approximately 5 years ago! I wasn’t eager to try split pea soup because I thought it was going to taste like canned peas….but my notion was so wrong.
When I tried this soup for the first time all I could say was, “Where have you been all my life!” Split Pea soup tastes absolutely delicious! A smooth and creamy bean soup! This healthy soup is high in protein, fiber, potassium, vitamin K and other benefits.
- 2 ½ cups dried split peas
- 8 cups of vegetable stock or water
- 2 cloves garlic, finely minced
- 2 cups of white onion (1 large onion), chopped
- 1 cup celery (2 stalks), chopped
- 1 cup carrots, (2 carrots) chopped
- ½ jalapeno (optional) *
- 4 sprigs of thyme
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 ham bone
- 1 ½ cup ham, chopped
- Pick and wash peas.
- Put peas and vegetable stock or water in a large stock-pot or Dutch oven.
- Bring to a boil and remove from heat.
- Cover for 1 hour.
- Add remaining ingredients except for the chopped ham.
- Bring to a boil.
- Reduce heat, cover and simmer for approximately an hour.
- Add the chopped ham and cook an additional 20 minutes or until done.
- Add additional stock or as necessary during the cooking cycle.
- * The jalapeno in this recipe adds a subtle flavor that adds depth to the flavor of the soup. To keep the soup mild, add the half of jalapeno removing all membranes and seeds. If you like a little more spice, feel free to finely chop the half of jalapeno. If you want to really spice it up add the whole jalapeno, the membranes, and seeds! That's where the heat is highly concentrated.