Split Pea Soup

Split pea soup is a classic American soup made from dried split peas. It’s good for you, packed with nutrients, and still tastes like total comfort food.

Split pea soup is a popular traditional American soup that originated in New England. It’s usually eaten as a smooth puree, but you can sometimes find it chunky-style with whole vegetables. Ham is a popular addition to vegetable and pea soup bases.

The color of split pea soup varies between yellow and green, depending on the type of peas used. Peas are dried peas that can be found in bags in the dry goods section of your supermarket. They should be located somewhere near the dried beans and lentils.

Be sure to read on for tips, tricks, and FAQs that will help you make this classic soup a favorite in your family.

Why do they call it split pea soup?

Split pea soup is made from dried peas, hence the name for the main ingredient. Peas are so called because of the process of their preservation. They are peeled, dried and cut open.

Is split pea soup good for you?

Why yes, yes! Rich in fiber, split pea soup is a nutrient-dense soup. It is also rich in potassium and vitamin K. You can use low-sodium chicken broth to monitor the sodium levels in this soup.

Do peas need to be soaked before cooking?

unnecessary. Like lentils, peas don’t need to be soaked before cooking. The beans need to be soaked before cooking, but since these are peas, they can be used directly in the recipe. It’s still a good idea to rinse the peas thoroughly before cooking to remove any dirt particles.

Ham is an optional part of pea soup, but can be added in various forms. This recipe uses ham hocks. If you can’t find or like ham hocks, you can substitute diced ham. Once the soup has been pureed, simply add diced ham. Return the soup to a simmer and allow the ham to heat through. Vegetarians can also omit the ham entirely.

Freezing Instructions: This soup is easy to freeze. Cool the soup completely, then scoop into plastic freezer bags or freezer-safe containers for storage. I personally like to keep mine in gallon sized ziplock bags. I try to guess the serving size I need based on my family size and divide it into appropriate portions. Label the bags with serving sizes and dates, and freeze flat. To reheat, simply defrost and place in a saucepan to simmer. Putting a lid on the pot of frozen soup will help it defrost and reheat more quickly.

watch the video below I will walk you through each step of this recipe.You can find my full collection of cooking show videos youtubeor right here on my website and its corresponding recipe.