Life at Warp Speed

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Split Pea Soup September 29, 2013

Filed under: American,Recipes — lifeatwarpspeed @ 8:50 pm
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Who doesn’t notice Andersen Pea Soup when making the trek up or down the 5? Our last road trip to the Bay Area made me think about split pea soup. Since there is no way I was going to pay that crazy tourist pricing for a bowl of soup, I decided to make a whole pot for less than the same price as one bowl. Even though it isn’t anywhere close to winter here in SD, I decided today to work on my next incarnation of split pea soup. Since this one turned out well, I will share it with all of you as the weather is getting a bit nippy for my friends in the northern states.
  • 1 pound dried split peas
  • 3 quarts water
  • 1 1/2 pounds of ham bone, smoked ham hocks or shanks
  • 1 1/2 tablespoons oil (coconut, avocado or olive are preferred)
  • 1 large onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 medium potatoes, diced
  • salt and pepper to taste

Optional topping ideas to serve: crumbled bacon, croutons, shredded cheese, curry powder or sour cream


  1. Pick over the peas to any debris or undesirable peas. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. Soaking overnight removes naturally occurring toxins from the peas. I do not recommend skipping this step.
  2. Once peas are soaked, rinse and drain the peas. While the peas are draining, heat oil over medium heat in the pot, Add the onions and cook over medium low heat until they start to get soft, translucent and slightly browned.
  3. Return the peas to the pot, add ham bone, salt, pepper and bay leaves. Pour in the water and cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Add water if you want a thinner soup. Continue to cook and reduce if you prefer a thicker soup consistency.
  4. Remove bone; cut off meat, dice or shred, and return meat to soup. If you want to have smooth soup, use an immersion blender before adding back the meat. Add diced celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender. Add salt and pepper if desired to taste.

This recipe can be adapted for a slow cooker.



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