Split Pea Vegetable Soup Recipe

4.5 5 6
Split Pea Vegetable Soup Recipe
Split Pea Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

Split Pea Vegetable Soup Recipe

Read Reviews
4.5 5 6
Publisher Photo
This recipe originated with the master chef of our family—my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
MAKES:
16-20 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/2 hours
MAKES:
16-20 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 cups dried green split peas, rinsed
  • 2-1/2 quarts water
  • 7 to 8 whole allspice, tied in a cheesecloth bag
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 large potatoes, peeled and cut into 1/2-inch cubes
  • 6 medium carrots, chopped
  • 2 medium onions, chopped
  • 2 cups cubed cooked ham
  • 1/2 medium head cabbage, shredded

Directions

In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice. Yield: 16-20 servings (about 5 quarts).
Originally published as Split Pea Vegetable Soup in Country Woman January/February 1993, p31

Nutritional Facts

1 cup: 180 calories, 2g fat (0 saturated fat), 7mg cholesterol, 435mg sodium, 34g carbohydrate (6g sugars, 7g fiber), 9g protein.

  • 1-1/2 cups dried green split peas, rinsed
  • 2-1/2 quarts water
  • 7 to 8 whole allspice, tied in a cheesecloth bag
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 large potatoes, peeled and cut into 1/2-inch cubes
  • 6 medium carrots, chopped
  • 2 medium onions, chopped
  • 2 cups cubed cooked ham
  • 1/2 medium head cabbage, shredded
  1. In a Dutch oven, combine the peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Stir in the potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Discard allspice. Yield: 16-20 servings (about 5 quarts).
Originally published as Split Pea Vegetable Soup in Country Woman January/February 1993, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSplit Pea Vegetable Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
farmerjul User ID: 1773430 31333
Reviewed Jan. 7, 2014

"So very good and healthy."

MY REVIEW
Spyrus User ID: 5850071 37284
Reviewed Nov. 10, 2013

"Absolutely love this soup. Made it many, many times. I have friends who do not like cabbage and they love this soup. It is a true winner."

MY REVIEW
kshea User ID: 2698812 201278
Reviewed Jun. 24, 2012

"This is a good soup. However, I always use yellow split peas, never green ones as we don't like the taste."

MY REVIEW
Norgie User ID: 5779287 18680
Reviewed Jan. 22, 2011

"Oh, my goodness! This is just incredible. I can't stop eating it!! I didn't have allspice so I improvised by using substitute spices (1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves). I also used packaged cole slaw cabbage, which worked fine, but think I'll cut my own next time in order to have larger pieces. Awesome!"

MY REVIEW
Darlene1679 User ID: 3521440 201277
Reviewed Jan. 16, 2010

"I love split pea soup of any description. In place of the ham I used sliced kielbasa and it was wonderful. This tastes wonderfully "cooked from scratch"."

Loading Image