Soupalicious: Split Pea, Ham & Carrot


Soupalicious is right! This funky green soup requires only four main ingredients, well six, if you include the extra virgin olive oil and water. It is all about the right ham to make the most of this easy, high fiber soup. The ham I used was actually frozen and left over from Christmas time, so it had a beautiful glaze of maple, honey and warm winter spices on it. That did wonders for the flavor. If you use a basic ham, just add a little cinnamon, ginger, maple syrup and clove. Why not? It will blend right in and give it that extra spark of flavor.



-1 lb of diced ham
-1 lg onion, diced
-1 tbsp. extra virgin olive oil
-3 c. carrots, chopped
-16 oz. bag of dried split green peas, rinsed
-6 c. of water, adding more as needed

Optional: If you don’t use a seasoned ham, add a 1/4 tsp of ginger, clove and cinnamon with 2 tbsp of maple syrup when sauteing the ham and onions. See below for instructions.



In a large stock or sauce pan, saute the onions, ham and olive oil, along with any dried spices you want. Once the onions are soft and the ham is warmed through, add the chopped carrots. Cook for a few minutes before adding the dried rinsed peas and water. Let the soup come to a medium boil for at least twenty minutes, stirring occasionally.


It doesn’t take long for these wonderful little peas to soften and turn into a creamy soup full of high fiber pea love. This will signify that it is done. You may boil for twenty minutes and then let it simmer for a while, covered, until you feel the soup is to the desired consistency that you prefer. The longer you let is sit, the thicker it will get and the more the peas will break down which is fine. Just remember to stir occasionally and avoid too high of heat.



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