Split Pea Soup Plus


Serves 4-6      I always have a package of split peas in my pantry. They make a great soup and since you don’t have to soak them first, they are easy to use. This is a heartier version of my usual split pea soup recipe. It has chunks of potato, onion and carrot and is great served as a meal with a salad and some garlic bread. Perfect for colder weather.


1 pkg split peas (I like Ralph’s house brand but any will work) – check for tiny pebbles

1 Tbsp olive oil

1 medium onion – peeled and chopped fine

1 small onion – peeled and rough chopped

2 cloves garlic – minced

2 carrots – peeled and cut into cubes

2 yukon gold or red potatoes – cut into bite sized cubes

1/2 cup chopped cooked ham or 2 slices bacon, chopped

2 cans Swanson’s Chicken Broth

1 cup water

2 tsp poultry seasoning

dash cayenne (optional)

1 tsp Kosher salt

1/2 tsp pepper



Heat olive oil in a medium-large saucepan. Saute the finely chopped onion until translucent, then stir in the ham pieces (or bacon) and cook until lightly browned. Now add the garlic and cook until fragrant – less than 1 minute.  Add the chicken broth, water, seasonings, salt, pepper and split peas. Stir well to mix.


Bring to a boil over med-high heat, then quickly reduce the heat, cover pan and simmer for about 25 minutes. Stir several times and make sure the mixture is at a simmer and is not sticking on the bottom.  Add the chopped carrots, rough chopped onion and potatoes and continue cooking for another 20-24 minutes until the carrots and potatoes are cooked through. Remove the pan from the heat and mash lightly with a fork if you want.  We like ours chunky so the carrots and potatoes have distinct flavor.


Adjust the seasoning as needed.  Add more chicken broth if it is too thick – or cook a bit longer with the lid off if it is not thick enough.