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Super Easy Split Pea Soup

(3 Votes)
Updated May 17, 2018
1 Hr

For years my family begged me to re-create my grandma's split pea soup. I always avoided it because I thought it was too difficult. Well, I think this one comes really close - and it's easier! So, just add some T.L.C. and no one will know the difference.

What You'll Need

  • 1 bag (14 ounces) dried split peas, rinsed and cleaned according to package directions
  • 7 cups water
  • 2 beef bouillon cubes
  • 1 medium-sized onion, finely chopped
  • 1 cup grated carrots (2 to 3 carrots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Combine all of the ingredients in a soup pot; mix well. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, or until the peas are soft and thoroughly cooked.


To add a traditional smoky ham flavor, stir in 1 teaspoon of liquid smoke after the soup comes to a boil. You can find liquid smoke in the spice section of the supermarket.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Highly recommend adding a smoked ham hock. And, instead of beef, use ham flavored bouillon cubes .

I never use water when making soups. I use canned or the boxed chicken broth or chicken stock for the base broth. When making veggie soup I use the beef, etc. I, too, use celery, carrots and onion in my pea soup. My dad would also add chopped raw potato but I don't. Ham hock with the drippings made the BEST pea soup this year. If I don't have the ham hock I use chopped ham. But try using the broth. NO WATER. I also like a little vinegar in my own bowl of taste.


I make a mock "Ham n' Split Pea Soup" but, I substitute the ham with smoked turkey legs or wings, tried a breast one time (no bone to buy) but I found it didn't impart the flavor, must have been the white meat I guess. L.D.


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