Day 3 of 30 day Recipe Challenge

For years I never made this thinking that it was such a daunting task to make this soup.  Turns out with a few shortcuts it isn’t so bad (plus it was a winner with the kids).  This is an iconic and traditional recipe, so I wanted to make the shortcut soup justice.  I think I did just that.

Bonus:  this is a HIGH protein and Healthy meal.  It’s a make ahead dinner winner.  Plus, it’s actually easy, not fast, but easy.

To make it easier, instead of using a ham hock, I just used a precooked, uncured, nitrate and nitrite free ham.  Wow, that probably sounds like a lot, but basically it just means not dangerous and filled with chemicals kind of ham.  I buy mine at the natural foods store and from local farmers.  A high quality butcher can help you with this.



  • 1 cup dried split peas, rinsed and drained
  • 2 carrots, diced
  • 1 cup white onion, diced
  • 1/4 cup jalapeno, diced-from a can or jar
  • 32 oz of veggie broth
  • 2 cups filtered waterSplit-Pea-and-Ham-Soup-2
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 bay leaf
  • 1/2 tsp celery seed
  • 2 cups ham, diced
  • 1 tbsp olive oil


In a large dutch oven, saute the carrots, onion and jalapeno in the olive oil for about 5 minutes, stirring frequently.  This is over medium high heat.  Add in all remaining ingredients and bring to a boil for about 3 minutes.  Cover with a lid, reduce temperature to and cook on medium-low for one hour.

Note:  The cooking directions for Split Peas are 45 minutes cook time.  I have never found that to be accurate and it always takes me longer.  You’ll just want to check and make sure the split peas are tender before serving.  The soup is best served when the peas are almost disintegrating.

In my book there are some soups, stews and chilis that are best served on day 2 and this is one of them where it’s better as leftovers.  I’ve mentioned having a food prep day, and this is the perfect recipe for that.  Why not prepare this when you are already in the kitchen dicing veggies and making a mess.  Just put it in a glass dish to reheat later in the week.  Cook once and eat twice.  

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