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!
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.
Nice recipe. I did like the Turmeric and Cayenne as part of the color and kick it needs to make it special. I also like the idea of keeping it "rustic" by keeping some of the carrots and other ingredients added later for some texture. I did add some pork for a bit more salt.
Will definitely make this one again. I will probably add a more substantial pork bone next time.
this was wonderful! i used curry powder in place of the turmeric and a no-salt blend in place of the herbes de provence, just due to what i had on hand in my pantry...it might seem like a lot of liquid, but the way the potato and peas break down into it thicken it so much that without the high liquid content, it would get too thick and scorch. have made it twice now and look forward to making it again!
The soup may not be the prettiest bella at the ball, but it was well worth the work. It did take longer to get the peas to soften but the overall flavor was really nice, DO add the ham...it adds soo much richness to the dish. And ignore the not soo appealing color from the turmeric....it's still good. And I had to use russet potatoes because my store was out of new potatoes but otherwise, didn't change a thing but would suggest adding a pinch of salt. Everyone in my house enjoyed it, and I mean everyone. Will make again.
* 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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