This tasty split pea soup is made without the traditional ham (so it’s vegetarian), requires no soaking of peas and is therefore, quick and easy to make. Want it vegan? Just use vegetable stock.
Originally published October 25th, 2013.
I’ve been making this split pea soup since before my kids were born.
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One of the nicest things about having this website is that my son, Steven, who attends Georgetown University, can find a lot of the the recipes for simple dishes he’s used to eating at home. He has no meal plan this year so it’s great that he can cook for himself. (Please note: this is republished from 7 years ago, my son graduated from university 5 years ago.)
Incidentally, I just sent him a care package last week, which included an immersion blender, and bags of lentils, beans and split peas. Yes, I know, it’s not your typical care package, but I did include some British chocolate. However, I must add that he wasn’t too excited about the chocolate as he hasn’t been eating any sweets for the past month or so.
Is he really my son?
Another super easy and tasty recipe: celery soup!
Can I make this split pea soup vegan?
It’s so easy to make this soup vegan! All you have to do is use vegetable stock and skip the milk at the end (or you can use a plant based milk).
You may also enjoy this other pea soup recipe.
In short, I’m posting this split pea soup for Steven, but I hope you’ll try it too! There’s no ham in this recipe and you can easily make it completely vegetarian (and vegan) by substituting vegetable stock for the chicken stock. It’s a lighter version of the standard split pea soup, and tastes even better with some warm, crusty bread, or some garlic croutons!
Split Pea Soup
I’ve been making this so long, I don’t remember the source serves 6
FULL PRINTABLE RECIPE BELOW
Prepare the Soup Base
In a large pot, sauté the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
Next add the split peas.
Then the potatoes, and stir well.
Next, bring to a boil, and add salt. Then reduce the heat and simmer on low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
Blend the Split Pea Soup
Remove from heat and blend until smooth with an immersion blender or a counter-top blender.
The soup should be completely smooth. Taste for salt and pepper; add as needed.
Finally, add a splash of milk, cream or half and half, if desired.
Serve the Split Pea Soup
Ladle into bowls and serve hot.
Enjoy; it’s a fabulously guilt-free, delicious soup!
Here’s a Greek spring soup recipe from What a Girl Eats, if you’re in the mood for soups!
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- 1 large onion, chopped
- 1 cup dried split peas, rinsed
- 2 medium sized potatoes, peeled and diced
- 2 Tbsp extra virgin olive oil
- 5 1/2 cups chicken or vegetable stock
- 1 tsp Kosher salt
- black pepper, to taste
- splash of milk, cream or half and half, optional
- In a large pot, saute the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft. Add the stock.
- Then add the peas and potatoes, and stir well.
- Bring to a boil, add salt; then reduce heat and simmer over low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
- Remove from heat and blend until smooth, with immersion blender or a counter-top blender. Taste for salt and pepper; add as needed.
- Add a splash of milk, cream or half and half, if desired. (I used half and half.) Serve split pea soup hot with extra pepper and crusty bread, or croutons.
Nutrition info is with a splash of milk.
Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 438Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 123mgSodium: 598mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 35g
Nutrition information is only an estimate.
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