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Yellow Split Pea Soup

A slight twist on the classic split pea soup, this stick-to-your-ribs yellow split pea soup will warm you on a winter day.

Ingredients

  • 1 1/2 cups (375 mL) yellow split peas
  • 3 cups (750 mL) water
  • 2 1/2 cups (625 mL) low-sodium vegetable broth
  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) onions, diced
  • 1/2 cup (125 mL) carrots, grated
  • 1 cup (250 mL) cubed ham
  • 1 cup (250 mL) milk
  • 1/8 tsp (0.5 mL) nutmeg
  • 1/8 tsp (0.5 mL) pepper
  • salt to taste

Directions

Cook yellow split peas in water for about 25 minutes or until tender. Drain and rinse. Puree split peas in blender or food processor, adding vegetable broth ½ cup at a time as needed to get pureed texture. In large stock pot, heat canola oil. Add onions and carrots and saute until tender. Add ham and saute until heated through. Add pureed peas to the stock pot, along with milk, any remaining vegetable broth, nutmeg, pepper and salt. Continue to heat until desired temperature is reached.

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