Recipe by 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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onion, coarsely chopped
herbes de Provence
1 1/2 teaspoons
dried split peas, rinsed
carrots, cut into bite-size chunks
new potatoes, cut into bite-size chunks
1 (32 fluid ounce) container
1 1/2 cups
chopped lean cooked ham
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 medium sized potatoes, peeled and diced, and about half of the carrots called for. I added them in after the boil down to simmer, and just let it go for a hour and a half. Delicious. Perhaps not as "hearty" as the submitter intended, but excellent none the less!
I made this just as written. The only thing we ended up tasting were the herbs. All the other flavors were lost.
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 bullion chicken instead of vegetable broth (I didn't have any vegetable broth on hand). It was very flavorful. Best split pea soup I ever made!
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 bread. Husband, who normally doesn't like soup as a rule, are two bowls and then wanted it the next day for lunch! I don't give 5 stars without a reason. I can just imagine what it is like WITH the spit peas! mmmm
Made this recipe just as directed...added the ham, LOVED it!
This is a delicious soup - not your plain old pea soup. The herbs make the soup, and it is truly wonderful! I made this exactly by the recipe... but did not add the optional ham. Hearty and perfect, summer or winter!
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's what I did differently: in place of the onion, sauteed a full container of Trader Joe's Mirepoix (celery/carrots/onion) for a looong time, until the onions caramelized (the 2T oil was ample); used half yellow & half green split peas (because that's what I had); finally, when adding the last of the potatoes & carrots (to an almost full pot with no room for any ham), added 2 tsp. Smoked Paprika, 1 tsp. coarse salt, & one 14.5 oz. can chicken broth. With some buttered rye bread, it was a perfect meal...can't wait for lunch tomorrow. Thanks, Jan :)
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 version, and the only one I make now.
* Percent Daily Values are based on a 2,000 calorie diet.
Wintertime French Style Split Pea Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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