Archive for February, 2009

Recipes: Split Pea Soup

Friday, February 27th, 2009
Split-pea Soup

Split-pea Soup

Although I am lucky enough to winter in Florida, there are times when what I want and need is to spend the afternoon in the kitchen fussing over a pot of soup.  For some time I have been on a lentil soup jag that seems to have finally run its course, because I suddenly realized that I hadn’t made split pea soup in a long, long time.  The peas fall apart and the texture can only be described as soothing.  Even in Florida, you sometimes need to be soothed by soup.


  • 3 sprigs of thyme
  • 2 sprigs of parsley
  • 1 bay leaf
  • 2 tablespoons of canola oil
  • 2 medium carrots, cut into 1 inch dice
  • 2 celery stalks, cut into ½ inch dice
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1 large Yukon Gold potato, cut into 1 inch dice
  • 1 smoked ham slice with bone, cut into bite size pieces  (Note:  You may only want to use about 2/3 of the ham slice, reserving the rest for another use.)
  • 1-1/2 teaspoons salt and freshly ground pepper
  • 1 pound split peas
  • 8 cups water, plus more if needed
  • ½ cup chopped fresh parsley


  1. Tie thyme, parsley and bay leaf with kitchen twine.
  2. Heat oil in large pot over medium heat.  Add carrots, celery, onion and garlic and cook, stirring occasionally until onion is soft, about 10 minutes.
  3. Add diced ham (plus the bone) and 1 teaspoon of salt and a good grinding of pepper to the vegetables, stir, and let cook for a couple of minutes.
  4. Add split peas and 8 cups of water, plus the herb bundle.
  5. Bring soup to a boil.  Reduce heat, and simmer for 40 minutes, stirring occasionally.
  6. Add diced potatoes and ½ teaspoon of salt to soup and continue cooking until potatoes are tender, about 15 minutes.
  7. Remove herb sprigs, bay leaf and ham bone.  Add more water if soup seems too thick.
  8. Garnish with chopped parsley.