Split Pea Soup


  • 1 bag (16 ounces) dried split peas
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 2 teaspoons dried parsley
  • 1 bay leaf
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 1 large white onion, diced
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 pound cooked ham, diced
  • Salt, to taste


  1. Sort through the peas, picking out any debris, then rinse and drain well.
  2. In a large stock pot, combine the peas, broths, parsley and bay leaf.
  3. Bring to a boil, reduce heat to low, then simmer covered for 1 hour.
  4. Stir in the celery, carrots, onion, pepper and thyme. Cover and simmer 45 minutes more.
  5. Add the ham to the soup and cook uncovered until thickened and the peas have broken down, about 30 minutes more.
  6. Discard the bay leaf, season with salt, then serve.

The original recipe for this tasty, hearty soup can be found here.

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