| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, sliced
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- Salt and white pepper
- 1/2 teaspoon turmeric
- 8 cups chicken stock (or combination water and stock)
- 2 cups dried yellow split peas
- 2 medium potatoes, peeled and diced
- 1 ham hock (optional)
- Dark bread croutons, for garnish
- Brown mustard
Instructions
- Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 595 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 20 g |
| Sugar | 13 g |
| Protein | 42 g |
| Cholesterol | 66 mg |
| Sodium | 1412 mg |
| Serving Size | 1 of 6 servings |
| Calories | 595 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 20 g |
| Sugar | 13 g |
| Protein | 42 g |
| Cholesterol | 66 mg |
| Sodium | 1412 mg |
Reviews
Very similar to real french pea soup.. only a few changes.. no celery but we dry and crumble the celery leaves.. we add the herb “savory” use split or whole yellow peas.. ham bone as well as small pieces of ham
Making this for like the 100th time today. It’s so simple and delicious that it’s part of our normal rotation now! Definitely needs a ham bone or hock. My family loves ham, so I always have a bone and that’s what I use.
This was very bland. (I didn’t use the optional ham hock, so maybe that would have improved it). At the end of the cooking time, I added some curry powder and seasoning salt which made it edible.
Oh So Delicious. Items on hand were olive oil, onion, celery, carrots, salt, fresh tumeric, and veggie stock. I added to the veggies chopped garlic, green bell pepper, and smoked paprika flakes. After veggies were soft, I mashed it with a potato masher to render the flavors, added the peas and stock and cooked. Once cooled, I put in a blender and pureed and it was To Die For.
Awesome, simple recipe! Thanks for a satisfying go-to during the winter. Makes great use of my Slow Cooker. For veg-friendly, I omit the pork and substitute with a couple tablespoons of smoked paprika or 4 dried chipotle peppers. Sooo satisfying.
This was EXCELLENT. Usually I am not a huge fan of split pea soup, but I absolutely loved this! It had a great fulness of flavor, and didn’t taste like it was “missing” anything. The only modification I made was to use a pork shank rather than a ham hock, because that’s what I had on hand. I highly recommend it!
Quick, simple and tasty!
Of course, I made so modifications to use the ingredients i had on hand. Instead of salt or turmeric (lol, I used Adobe Complete Seasoning (contains salt. Also, I added minced garlic and subbed crumbled turkey bacon for ham hock and nixed the butter since bacon had it’s own oil. And since I don’t have a blender, I mashed the soup while it was still cooking and let it simmer an extra 20-30 minutes. I’ve made this without potatoes for a lighter meal.
Agreed, great simple recipe. Another Canadian here.
For a leaner version without the meat, potatoes or butter, here’s how I altered the ingredients and it turned out incredibly thick, smooth and rich with flavor.
sauteed in 1/8 cup safflower oil instead of butter
6 stalks of celery instead of 4
added 1/4 cup chopped portobello mushroom
added 3 Tbsp chopped fresh ginger
additional 1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp white pepper
Use an immersible Braun style blender placed deep into the liquid and on a diagonal angle just below the liquid surface, blend slowly and carefully. The liquid should be drawn into the blades of the blender in a swirling motion. Don’t use an up and down motion or you will have hot soup all over you and the kitchen. Enjoy
The only thing I can think of against this dish is the color, I found the yellow slightly off-putting. I guess green split pea soup isn’t the best color, either. It was amazingly easy to make with relatively few ingredients, has a nice rich and hearty texture yet is surprisingly light and was inexpensive to make. I used a smoked ham hock and added about 8 oz finely diced ham steak (after puree) for texture. I was able to make the dish for around $15, including the bread and ham steak.