top of page

Split Pea Soup



1 tablespoon olive oil

1 large onion, diced

3 cloves of garlic, minced

2 cups dried split peas, rinsed

4 stalks celery, diced

3 large carrots, diced

sea salt and ground black pepper, to taste

8 cups water

.5 teaspoon smoked paprika

2 bay leaves

2 small potatoes, diced

8 ounces (.5 lb) sliced, smoked deli ham, chopped

1 tablespoon miso paste (or use broth in place of water above)



In a large soup pot, saute the onions over medium heat in olive oil until translucent, about 4-5 minutes. Add the minced garlic and cook another minute.


Add the peas, celery, carrots, salt & pepper to taste, water, paprika, and bay leaves. Add the water and bring to a boil over high heat. Lower the heat to a simmer; cover and cook, stirring frequently, for 30 minutes. 

Stir in the potatoes and ham, and cook until soup is thick and peas have almost disintegrated, about 30 minutes more. Remove from heat and stir in miso paste until dissolved. Taste and adjust seasonings, if necessary.

Serve hot!

Gluten Free Naan also goes really well with this soup!

bottom of page