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Homemade Split Pea Soup

 
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This soup you guys, hands down the best split pea soup in all the land. I kind of am a split pea soup connoisseur if you didn't know. Like I love the stuff. Aaron has been perfecting his recipe for years, and I think he might just have found "the one". He was pretty excited to break open this gorgeous 9 quart Staub that is quite the beauty. I mean she's not only a looker, but she can produce a mean soup too!

*this recipe calls for meat, but you can easily make it vegan if you use vegetable stock and skip the ham. 

Ingredients:

6 cups split peas (mixed yellow and green)

4 quarts ham bone stock (*separate recipe for this below)

1 1/2 cups chopped onions

1 1/2 cups chopped celery

1 1/2 cups chopped carrots

1 1/2 chopped leeks

3 cloved minced garlic

few sprigs rosemary

2 cups finely diced ham

2 tablespoon olive oil

parsley for garnish

 
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Dry split peas take longer to get soft, so soak your peas overnight in a big bowl of water. Drain and remove any debris. 

*To make ham stock, fill slow cooker with water and ham bones, 1 cup each of carrots, celery, onions, a few cloves of garlic, 1 teaspoon peppercorn, and a few sprigs of rosemary. Cook on low for 24-48 hours. 

 
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Once you have your stock ready and your peas drained. Place olive oil in pot over medium heat, add minced garlic, make sure not to burn the garlic. 

Saute leeks, carrots, onions, and celery tip they start to soften. Approximately 10-15 minutes. Add stock to pot and peas. Bring to boil. 

 
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Reduce heat to simmer for 45-60 minutes. Stirring occasionally to prevent scorching. When peas become soft and crumbly use immersion blender until desired consistency. I prefer it nice and smooth. 

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Take your diced ham and add to soup. Keep temperature on low while you fold in meat. If you are making this meal vegan, you would just ladle and serve without the meat, and of course use vegetable stock instead of ham stock. 

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You are ready to garnish with parsley or rosemary and serve with warm bread or crackers of your choice!

 
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