Food and Nutrition


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Split Pea Soup

This healthy recipe comes from NDSU Extension Service.


•   1 lb. split green peas, rinsed
•   2 qt. water
•   2 c. carrots, chopped
•   2 c. chopped celery and tops
•   2 c. onion, chopped
•   1/2 c. chopped fresh parsley or 1/4 cup parsley flakes
•   1 Tbsp. oregano leaves, finely crumbled
•   1/2 Tbsp. salt
•   1/2 t ground black pepper
•   1 bay leaf
•   1-2 meaty smoked ham bone or smoked ham hock
•   Several twists freshly ground black pepper (optional)
•   Packaged seasoned croutons (optional)



In heavy kettle, combine split green peas, water, carrots, celery and tops, onion, parsley, oregano, salt, pepper, bay leaf and ham bone. Heat to boiling, stirring frequently. Reduce heat and simmer, covered, 1 1/2 hours or longer, until peas have cooked down to a thick soup. Reheat gently, covered. Adjust seasoning to taste. Top with freshly ground pepper and croutons if desired.


Makes 12 servings.

Per Serving: about 170 calories, 2 grams (g) of fat, and 5 g of fiber.

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