Wintertime French Style Split Pea Soup

Wintertime French Style Split Pea Soup

JAN

"A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!"
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Ingredients

1 h 25 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.
  2. Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 14
  1. 19 Ratings

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Most helpful positive review

OK, you had me at "French". And "herbes de Provence". Not to mention the tumeric. I love split pea soup, and this did not disappoint. I prepared as written with the exception of using two me...

Most helpful critical review

I made this just as written. The only thing we ended up tasting were the herbs. All the other flavors were lost.

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OK, you had me at "French". And "herbes de Provence". Not to mention the tumeric. I love split pea soup, and this did not disappoint. I prepared as written with the exception of using two me...

My husband does not like split pea soup. So I left out the split peas. I also used the turkey broth that I made and froze from Thanksgiving. This was soooo yummy and hearty! Great with a crusty ...

5 stars for the BEST Split Pea Soup I've ever had...much better than the usual sticky stand-up-your-spoon-in-it variety...and definitely not just for Winter! I'm sure great as written, but here'...

Made this recipe just as directed...added the ham, LOVED it!

This was a really tasty pea soup. I had a ham bone and some leftover slices to use up and I am really glad I found this recipe. I did add extra veggies to it (celery) and used better than bull...

This one is a winner! The secret ingredient is really the turmeric. I used to be the only person in my family who loved pea soup until this recipe came along. It's definitely my favorite vers...

Very good on a cold night. We use brown sugar ham. Yum.

I really enjoyed this. I used bacon instead of ham because that is what I had.

Outstanding recipe. Not the same old same old pea soup. The seasonings make this a wonderfully delicious soup.

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