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A Healthy Split Pea Soup Recipe

2013-05-20
split pea soup recipe
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  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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Split Pea Soup Recipe

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Ingredients

  • 2 cups split peas, rinsed
  • 6 cups cold water
  • 5 cups chicken broth
  • 1 carrot, finely chopped
  • 1 celery stalk with leaves, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon sugar (optional)
  • 2 teaspoons lemon juice
  • 1 bay leaf
  • salt & pepper to taste
  • dash each of parsley, thyme, marjoram and cayenne pepper

Method

Step 1

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Variations:

  • Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
  • While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.
  • Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.

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Recipe Comments

Comment (1)

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    sounds great however im wondering how its vegan and vegitarian with chicken stock in it?

    From Karen:
    The notes below the recipe tell you to replace the chicken stock with vegetable stock to easily make this recipe vegetarian. You can buy vegetable stock in the grocery store.

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    by Marvie
    (Newfoundland)

    This pea soup is great.

    In general when I make pea soup I add 1 1/2 quarts of water per cup of dried peas but other than that I followed the recipe exactly. We don’t eat meat so I didn’t add any ham (peas are full of protein so from a nutritional point of view the ham is overkill.)It tasted great with homemade garlic bread. I’d give it a 4 out of 5.

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    Ham changes

    by jean
    (NOVA SCOTIA, CANADA)

    BLAND /// next time you boil a ham , save some meat
    – and especially the water( stock / broth/ whatever ) – – freezes very well !!! –
    beats using chicken stock + water !!!

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    by Mark
    (Halifax, Canada)

    Delicious! I doubled the recipe, left out the celery, did not puree it, and like Jenn I only cooked the peas for an hour. I also added very generous portions of previously cooked/leftover ham which I added late in the cooking process. Wow. My girlfriend and Dad love me for this one 🙂

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    by MARGARET
    (GRAND FORKS B.C.)

    HAD AN IDEA OF WHAT I WANTED FOR A PEA SOUP RECIPE, WHEN I FOUND THIS ONE, IT WAS A PERFECT PICK, WILL USE HAM THOUGH AND ADD SOME CUBED POTOES WITH MY OTHER VEGIES. THANKS GREAT WEB PAGE RATING IT 5 EVEN BEFORE I MAKE IT.

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    Jenn

    Great recipe! I found that it only took about an hour for the peas (instead of 1 1/2 hours) because it was starting to stick to the pot and a little longer cooking with the veggies (about an hour). Added ham at the end and it was fantastic.

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    by Shelly
    (Kamloops BC Canada)

    Must say, let the soup brew for at least 3 hours…gets better and better. I also added extra parsley and way more cut ham bitty pieces in the last hour, cut and gently diced a roma tomato, shredded some cheddar cheese and a dollop of sour creme. Shake a wee bit of dill on top! oh man….yummie!

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    by DC
    (Victoria BC)

    I just finished preparing this recipe and tastes very good. I added a bit of diced ham to it and more parsley and I think this is a good finish. I will serve to my family tomorrow and see what their taste buds reply.

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    This is AMAZING with ham chunks and pot barley as well!

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