Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. Split pea soup has been a favorite winter warm-up for thousands of years. C., Greek farmers cultivated this legume, while Athenian street vendors sold hot pea soup to passersby.
Ladle up a bowl of the good stuff for dinner tonight.
This makes a very thick vegetarian split pea soup.
To make it thinner, reduce the amount of split peas or add more water.
You can have Split Pea Soup using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Split Pea Soup
- You need 2 bags of frozen peas.
- You need 2-3 cups of cubed ham (if you don't have left over ham to use then you may buy the pre cooked package of cubed ham I have in the picture below).
- It's 2 cans of cream of celery.
- It's 1 of yellow onion, diced.
- Prepare 3 of celery stalks, sliced.
- You need 2 cups of carrots, chopped.
- It's to taste of salt, pepper & garlic salt.
Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Looking for recipes for split pea soup? Taste of Home has the best split soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil.
Split Pea Soup instructions
- Rinse & boil peas on medium heat. Add celery, carrots & onion. Boil for 45 mins or until veggies & peas are tender..
- Add cans of cream of celery & cubbed ham. Boil for another 15 mins, stirring occasionally..
- When done let simmer & stand for 10-15 mins before serving. Enjoy!😊.
Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top. Stir frequently to keep the solids from burning on the bottom. Place all ingredients in a Dutch oven; bring to a boil.