This tasty split pea and potato soup is made without the traditional ham, and I honestly like it better. Make it vegetarian/vegan by using vegetable stock.

One of the nicest things about having this blog is that my son at Georgetown (who has no meal plan this year), can find a lot of the the recipes for simple dishes he’s used to eating at home, and make them for himself.

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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?

You may also enjoy this other pea soup recipe.

In short, I’m posting this Split Pea and Potato Soup for my son, 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 pea soup, and tastes even better with some warm, crusty bread, or some garlic croutons!

Split Pea and Potato Soup

Ingredients

• 1 large onion, chopped
• 1 cup (8 oz) dried split peas, rinsed
• 2 medium sized potatoes, peeled and diced
• 2 tbsp extra virgin olive oil
• 5 1/2 to 6 cups chicken or vegetable stock
• 1 tsp Kosher salt
• black pepper, to taste
• splash of milk, cream or half and half, optional

(Of course you can add ham if you like!)

Make the soup

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.

Then add the peas and potatoes, and stir well.

Simmer

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

Remove from heat and blend until smooth, with immersion blender or a counter-top blender. Taste for salt and pepper; add as needed.

Finally, add a splash of milk, cream or half and half, if desired. (I used half and half.)

Serve Split Pea and Potato Soup hot with extra pepper and crusty bread, or croutons.

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Yield: 6

Split Pea and Potato Soup (without ham)

Print

A vegetarian version of split pea soup that's very tasty.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 large onion, chopped
• 1 cup (8 oz) dried split peas, rinsed
• 2 medium sized potatoes, peeled and diced
• 2 tbsp extra virgin olive oil
• 5 1/2 to 6 cups chicken or vegetable stock
• 1 tsp Kosher salt
• black pepper, to taste
• splash of milk, cream or half and half, optional
• (Of course you can add ham if you like!)

Instructions

1. 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.
2. Then add the peas and potatoes, and stir well.
3. 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.
4. Remove from heat and blend until smooth, with immersion blender or a counter-top blender. Taste for salt and pepper; add as needed.
5. Add a splash of milk, cream or half and half, if desired. (I used half and half.) Serve Split Pea and Potato Soup hot with extra pepper and crusty bread, or croutons.

Notes

Nutrition info is with a splash of milk.

Nutrition Information:

Yield:

6

Serving Size:

1 bowl
Amount Per Serving:Calories: 196 Total Fat: 6g Carbohydrates: 36g Protein: 11g

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