Split Pea Soup


Preparation10 minutes
Cook time1 hours 30 minutes
ServingsServes 6


  • 1 Tbsp of Olive Oil
  • 1 Medium Yellow Onion, minced
  • 2 Stalks of Celery, diced
  • 2 Carrots, peeled and diced
  • 2 Potatoes, peeled and diced
  • 3 Slices of Bacon, chopped
  • 1 lb Ham Steak, diced
  • 1 lb of Dried Split Peas, rinsed, rained and picked through
  • 8 cups of Chicken Stock
  • 4 Sprigs of Thyme
  • 1 tsp of Dried Oregano
  • Salt and Pepper to taste


    1) In a dutch oven, add a drizzle of the oil along with the bacon, cook on medium heat until the bacon renders its fat and crisps up around the edges, remove it with a slotted spoon and keep the drippings in the pot.

    2) Add the onions, celery and carrots, sauté until nice and tender, about 7 minutes, then add the stock, ham, potatoes, thyme, oregano and split peas, bring to a boil, partially cover, reduce the heat to low and simmer for about an hour to an hour and a half or until the soup is lovely and thick and creamy.

    3) Add the bacon back in, taste and adjust for seasoning and dig in!

    NOTE: this is a MUST with leftover ham and ham bone from your holiday table!

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