- Dish type
- Vegetable soup
- Pea soup
An easy and quick traditional pea soup made using a few tins of peas and bacon. Serve with a splash of vinegar or a dollop of thick cream.
17 people made this
- 2 to 3 tins peas
- 1 packet bacon
- 1 tablespoon butter
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Blend peas with liquid from tin.
- Slice bacon into little pieces and fry with butter until golden and fat has rendered.
- Pass blended peas though a sieve into the pan with the bacon.
- Add sugar, salt and pepper.
- Pour in water until desired consistency.
- Cook for 10 or so minutes and serve!
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
great recipe dead easy very tastyThanks for sharing-07 Apr 2013
This was a nice simple soup. I did use frozen peas so to make up for the liquid I used vegetable broth. I left out the sugar since the peas I used were sweet enough. Thanks for the recipe!-03 Mar 2012
Split Pea Soup
My Oma makes the BEST split pea soup. The secret? A good, smoky ham hock. It imparts so much delicious flavor, and if you're lucky you can get some meat off of it too. Serve with a slice of toasted sourdough and you're golden.
Wait, what is a ham hock? Ham hock, aka pork knuckle, is in the ankle region of a pig. There's not a lot of fat, but it is covered in skin, which adds a ton of a flavor to the soup after you sear it.
I'm vegetarian, can I leave it out? Absolutely. Though we love the smoky flavor, this soup is still delicious without meat.
Can I make this ahead of time? Sure thing. Which is why we ❤️ soup. Leftovers will store well in the fridge for 4 to 5 days, or in the freezer for up to 3 months. If the soup thickens too much over time, stir in some water or broth when you reheat leftovers.
Made this yet? Let us know how it went in the comments below!
Editor's note: This intro was updated to add more information about the dish on March 8, 2021.
- 8 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 onion, thinly sliced
- 1 leek, white and tender green parts only, thinly sliced
- 5 cups chicken stock or low-sodium broth
- Two 4-inch rosemary sprigs
- Salt and freshly ground white pepper
- 1/2 pound sugar snap peas, thinly sliced
- Two 10-ounce boxes frozen baby peas
- 1/4 cup flat-leaf parsley leaves
- 1 cup heavy cream
- 1 garlic clove, minced
In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.
This spit pea soup recipe is naturally thick. In fact, I have thinned it out a couple times with a little more chicken broth.
If you want your soup even more thick, there are a couple methods that will make the soup thicker.
First, you can try pureeing the soup either in a food processor or with an immersion blender . Not only will this thicken your soup, it will also make it silky smooth.
You can also try adding a cornstarch slurry. To do this add 1 tablespoon cornstarch with 1 tablespoon water. Whisk these together and add to the soup. This will thicken it slightly without altering the flavor at all.
Crockpot Split Pea Soup with Ham
- 16 ounces split peas , dried green, rinsed
- 1 ham bone
- 2 cups diced ham
- 3 carrots , chopped fine
- 1 sweet onion , large, chopped
- 2 stalks celery , chopped
- 4 cloves garlic , crushed
- 2 bay leaves
- 1/2 teaspoon black pepper
- 4 to 6 cups chicken stock , enough to cover
- 1 cup cream , optional - to blend in when pureed
Tried this recipe? Let us know how it was!
Serve with grilled thin baguette slices if you want.
- You can make this a vegetarian soup by using vegetable broth and leaving out the ham, but I think the ham adds a rich and needed flavor to the split pea soup.
- If you don’t have a ham bone or a piece of ham with a bone in it, simply use more chopped ham. The bone does add flavor though.
If you need diabetic recipes, eat this in moderation. The high fiber content of the split peas makes the higher carb content of the peas more tolerated by diabetics, but it still isn’t a super low carb recipe if that is what you need.
If you like this recipe, I would really appreciate it if you share it on social media. Thanks.
Pea soup recipe - Recipes
RELATED RECIPE COLLECTIONS
In a large soup pot, combine dried peas and water or broth and bring to a boil. Cover and simmer over lowest heat for until peas are soft (about 60 minutes). Stir occasionally.
If you prefer a smooth soup, all or part of the soup may be pureed in a scrupulously clean blender or food processor (or this step may be saved for when the jar is opened and served). A hand blender may be used if you want to smooth only a portion of the soup.
Return the pureed soup to the pot and add the remaining ingredients simmer for another 20 minutes, adding boiling water if needed, if soup becomes too thick. Remove bay leaves.
Ladle soup directly from pot into hot jars, leaving 1-inch headspace. The headspace is important for proper processing. Wipe the rim of the jar clean using a damp paper towel. Adjust two piece lids.
Process pints in a pressure canner for 1 hour and 15 minutes or quarts for 1 hour and 30 minutes (begin counting time when pressure cooker gauge reads 10 lbs PSI or 10 lb setting of weight gauge begins to jiggle).
Allow canner to cool for at least 20 minutes before removing cover (point cover away from you when removing).
Lift jars from canner using a jar lifter and set on a towel to cool for 24 hours before removing jar ring. Inspect seal (cap should be indented downward). Wash jar and store in a cool, dark place.
cooked ham, cut into ¼" pieces, divided
small onion, finely chopped (about 1 cup)
small carrot, finely chopped (about ¾ cup)
GOYA® Minced Garlic, or 6 cloves garlic, finely chopped
GOYA® Ham Concentrate mixed with 3 cups water
GOYA® Pimientos, drained and finely chopped
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This simple recipe only needs a few ingredients. Here they are, along with substitutions.
Oil - use whatever you have: canola, olive, sunflower etc. Want this recipe to be oil free? Just cook the onions in a splash of water to prevent them sticking to the pan.
Onion - frozen onion makes this super convenient.
Vegetable stock (vegetable broth) - out of stock? Just use water, then season the soup well with salt and pepper.
Frozen peas - petits pois, petite peas, garden peas, English peas, any frozen peas work well.
French Canadian-Style Crock Pot Split Pea Soup
Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. All you need is a slow cooker, a ham bone or ham hocks, peas, and a few veggies. Get it started in the morning, let it cook slowly all day, and it's ready for dinner. Yellow peas are traditional for French Canadian pea soup, but feel free to use green if that's what you have.
The magic of split pea soup is that the peas are so small that they melt into a thick slurry as they cook. This creates a comforting texture that makes this traditional dish so enjoyable. Their size also makes them easy to cook, which is why there's no need to soak them like you would dry beans.
As this recipe proves, split pea soup is anything but boring. This version gets the additional flavor from garlic, bay, and parsley, along with a little pepper. You can change up the veggies and top it with a variety of garnishes, from parsley to croutons and bacon to sour cream. These little additions will set it over the top and create a perfect meal the entire family will love.
Additionally, you can blend the finished soup for a smooth texture or mash the peas and vegetables with a potato masher for a chunkier soup. Enjoy this satisfying, stick-to-your-ribs soup with freshly baked cornbread or a good, crusty French bread.
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Calories per serving: 198
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