Winter Soup: Split Pea with Ham

soak ½ cup split peas overnight with ½ cup water

pour split peas into medium-sized pot
heat to 4
add 2 cups chicken broth

in large frying pan, cook until lightly brown, heat to 3½,
1 stick of carrot, chopped
1 stalk of celery
1 oz ham, diced
1/4 white onion, chopped

when vegetables are starting to brown, add to pea and broth mix

let rise to a roiling boil for ten minutes,
then reduce heat to simmer,
stir every 10-15 minutes until consistency meets approval

makes 3-4 servings



If you forget to soak the peas overnight, 1-2 hours will do.

The Co-op sells a 14-slice pound of North Country Canadian Bacon; I use one slice per batch of soup, so it’s slightly over 1 oz.

While simmering, if the consistency is too thick, simply add more broth to suit your taste.

Comments | 3

  • forgot the final step - butter

    Pour serving into bowl, and top with a slice of butter.

    The soup should be sufficiently hot to melt it and add a creamy element to the broth.

  • Look great

    Do you deliver? : )

  • Afterword

    At the time I posted this recipe the Co-Op’s carrots were relatively humongous. Consequently, where I listed one carrot, I now use two or three.

    The celery was somewhat similarly oversized as well, but more than one stalk would be too much.

    It is crucial that the ham is diced so that every spoonful will have a bit of chewiness to it.

    After trying and failing three times to post a photo with the article, I decided to stop banging my head and make a photo gallery of the process. It can be found at

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