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Traditional Split Pea Soup

broths & soups comfort food dairy free gluten free kid-friendly recipes traditional Feb 09, 2020

This makes a very hearty and thick Traditional Split Pea Soup. Growing up, my mother used to give us split pea soup for our school lunches.

To make it thinner, simply reduce the amount of split peas or add more water. This soup is healing and full of flavour! Your soul will feel nourished. 

 

Ingredients:

1 tablespoon ghee (or extra virgin olive oil)

1 onion, chopped

1 bay leaf

4-6 cloves garlic, minced

2 cups dried split peas (soaked overnight with 1 tsp baking soda)

1 1/2 teaspoons sea salt

8 cups water (or diluted bone broth)

1 cup (150 g) cooked & chopped natural, organic smoked ham

3 carrots, chopped

3 stalks celery, chopped

3 potatoes, diced

1/2 cup chopped parsley

1/2 teaspoon dried basil

½ teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon ground cumin

½ freshly ground black pepper

 

Special equipment: High Speed Blender or Immersion Blender

 

Directions:

In a large stock pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, salt and water.

Add the cooked ham. Bring to a boil and reduce heat to low. Simmer for approx. 30 minutes, stirring occasionally. If peas were not soaked overnight, cooking time will be double (and you may need to add water).

Add the carrots, celery, potatoes, parsley, basil, thyme, cumin and ground black pepper. Simmer for half an hour, or until the peas and vegetables are al dente.

Ladle out about 3-5 cups of the peas and carefully blend (in a high speed blender like this one) them until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches.  If you have an immersion blender, use this one.

Return the creamy soup back into the pot and stir to combine and heat through. Season with sea salt and pepper, to taste.

To serve, ladle the soup into bowls and garnish with tomato or parsley and a squeeze of lime. Enjoy!

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