Do you have any idea how difficult it was to photograph this particular soup recipe?!
Seriously, how do you make a thick green soup look as appetizing as it tastes?
It was not easy, my friends. Not easy AT ALL.
But I think I did it. F-I-N-A-L-L-Y.
This hearty Split Pea Soup recipe was passed down to me by my dear friend, Sonia. We met years ago through church and have become forever friends. Kindred spirits you could say. She has since moved, but when we talk on rare occasions, it feels as if we were never apart.
Sonia (second lady from the right) and I were both part of a life group with 6 other young families (including my blogging bestie, Sarah Koontz) from our church met each week to share a meal and study God’s word.
As you can imagine, we all became very close and as we essentially ended up doing life together. Play dates, dinners, babysitting each other’s children, etc. I cherish those memories!
Every now and again, the 6 of us ladies enjoyed a night of preparing freezer meals together. We each took home 5 different family-friendly meals!
On one such evening, Sonia brought this already prepared soup in gallon bags and distributed one to each of us. She made the disclaimer, “I know this somewhat resembles the likes of what (ahem) us as mom’s of babies deal with several times a day, but trust me. It is my family’s favorite soup.”
Needless to say, I was intrigued…I had never eaten Split Pea Soup.
However, I knew that everything I had ever eaten of Sonia’s was delicious.
She was right, when we sat down to eat this delicious soup it tasted AHHHMAZING! She kindly gave me the “recipe”. I say “recipe” because it was more like “throw this in and if it doesn’t taste right add a little of this and, oh ya, you can leave that out if you want.”
It has taken me years to formulate my own recipe with actual measurements.
In all honestly, I have probably made it a little differently every single time. With that said, keep in mind- soups are so forgiving, so just try to do the best with what you have!Looking for a hearty new #recipe that feeds the whole #family? Love this Split Pea Soup! Click To Tweet
This soup can be made prepared vegetarian, by using vegetable stock and omitting the ham. Or if you don’t eat pork products, it tastes wonderful with cooked and crumbled turkey bacon. Sarah has even successfully used red lentils in place of the split peas.
As you can see, this soup is very forgiving.
Use what you have in your pantry and fridge. If you don’t have an ingredient, don’t stress! Omit it or add something else in its place.
I hope you all enjoy this Split Pea Soup as much as my family. I am certain it is my kid’s favorite soup…and I make a lot of soups!
Pin this image!
Now, onto the fabulous recipe…
Split Pea Soup
- 3 carrots, peeled & chopped
- 1 onion, diced
- 3 celery, chopped
- 2 cups dried green split peas or a 1lb bag
- 2 bay leaves
- 1 tsp garlic powder
- 4 cups stock (chicken or vegetable)
- 4 cups water
- 3-4 cups leftover ham, chopped (or 12 slices cooked and crumbled turkey bacon)
- 1/4 tsp dried dill (more if desired)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- Place carrots, celery, onion, split peas, bay leaves, garlic powder, stock and water in a large pot. Cover and bring to a boil.
- Once boiling, reduce heat and simmer with lid ajar for 2-3 hours or until desired thickness. Turn off burner. The split peas will break down and the soup will become thick. The soup will thicken as it cools, you can always add more liquid if it thickens too much.
- Remove bay leaves and discard. Add in chopped ham, dried dill, salt, and pepper. Stir and enjoy! Adjust the seasonings to your liking, if necessary.