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  • Writer's pictureRock Rousseau

Split Pea & Ham Soup

This is a hearty split pea soup has a flavorful ham cooked with carrots, onions, and marjoram.

  • 16 oz ham, chopped

  • 16 oz dried split peas

  • 2 tablespoons butter

  • 1/2 yellow onion, diced

  • 2 ribs celery, diced

  • 2 carrots, sliced

  • 3 teaspoons minced garlic,

  • 1 bay leaf

  • 1 teaspoon marjoram

  • 6 cups vegetable stock

  • 1/4 cup green onions, chopped

  • salt and ground black pepper to taste


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Large soup pot, sharp knife, measuring spoons, measuring cups, mixing spoon

Prep: 20 min

Cook: 1 hr, 30 min. Ready: 1 hr, 50 min Serves: 4-6

1. Place the butter in a large soup pot over medium-low heat.

2. Stir in onion, celery, carrots, and garlic. Cook slowly until the onions are translucent, but not brown, 5 to 8 minutes.

3. Mix in ham, bay leaf, marjoram, and split peas. Pour in vegetable stock. Stir to combine, and simmer slowly until the peas are tender and the soup has a thick chili-like consistency, about 1 hour and 15 minutes.

4. Stir occasionally. Remove bay leaf. Season with salt and black pepper and sprinkle chopped green onions on to before serving.

1 serving:

Calories: 374

Total Fat: 14.4g Saturated Fat: 6.0g Cholesterol: 40mg Sodium: 1187mg Potassium: 805mg Total Carbohydrates: 37g Dietary Fiber: 15g Protein: 25.1g Sugars: 6g

Split peas offer significant levels of protein, iron, zinc, and phosphorus. A diet rich in split peas and other legumes may help reduce cholesterol, hypertension, and the risk of prediabetes, and may also offer significant anti-inflammatory effects.

Cabernet Sauvignon.


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