Split Pea Soup is always something that we look forward to after Easter. The bone goes into a pot to make this delicious and hearty soup. Since ham is pretty rare in our house, the split pea soup is as much of a treat as the Easter ham. Other times, I make a vegetarian version of this soup by just omitting the bone.
Split peas are high in protein, complex carbs, and fibre, which means this soup is a bowl full of good for you. You can buy yellow or green split peas, which explains the variations in colour you will often see, depending on the cook.
Pea Soup Isn't Pretty
You know the saying, when it's smoggy or foggy outside: "it's like pea soup"? Although delicious, pea soup has never been the prettiest soup to look at. I wasn't sure if I wanted to do a post about it. Because, as a blogger, I rely on the food being photogenic, since we all eat first with our eyes. As you're reading this, you can't sample a taste, or smell the mouthwatering aroma. So yeah, the food has to look good.
Add Some Fresh Peas
But how could I not share this delicious soup with you? I had to make it look good. To remedy this, I have added some pureed fresh green peas to give the soup a fresh taste and a colour boost. Genius idea, right? But I can't take credit. I saw this little trick in one of my cookbooks, Whitewater Cooks with Friends, by Shelly Adams. There are four books in the series, and I love them because they are set in my hometown of Nelson, BC, and because they are packed with beautiful recipes and photographs.
Split Pea Soup
- 2 tablespoon olive oil
- 1 small onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 4 cups vegetable stock
- 1 ½ cups dried green split peas
- 1 ham bone *
- 2 cups frozen peas thawed and pureed
- Heat oil in a large stockpot
- Sauté carrot, celery and onion over medium heat until softened
- Add thyme and bay leaves and sauté for 2 minutes
- Add vegetable stock, dried peas and ham bone and stir well for 1 minute
- Reduce heat to medium-low and allow soup to simmer for 1 ½ hours, stirring occasionally. Soup is done when the peas have completely fallen apart.
- Remove ham bone
- Puree thawed frozen peas in a food processor or in a blender with a bit of water until they are still slightly chunky
- Stir pea puree into soup, increase heat to medium-high and heat 10 minutes, stirring frequently. To retain the beautiful colour of the soup, do not overcook the soup at this point.
- *You can omit the ham bone for a vegetarian and still delicious version of this soup.