A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy!

JAN

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.

    Advertisement
  • Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

Nutrition Facts

386 calories; protein 17.2g 34% DV; carbohydrates 54.4g 18% DV; fat 11.8g 18% DV; cholesterol 18.9mg 6% DV; sodium 794.9mg 32% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2013
OK, you had me at "French". And "herbes de Provence". Not to mention the tumeric. I love split pea soup, and this did not disappoint. I prepared as written with the exception of using two medium sized potatoes, peeled and diced, and about half of the carrots called for. I added them in after the boil down to simmer, and just let it go for a hour and a half. Delicious. Perhaps not as "hearty" as the submitter intended, but excellent none the less! Read More
(10)

Most helpful critical review

Rating: 1 stars
03/16/2015
I made this just as written. The only thing we ended up tasting were the herbs. All the other flavors were lost. Read More
29 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/27/2013
OK, you had me at "French". And "herbes de Provence". Not to mention the tumeric. I love split pea soup, and this did not disappoint. I prepared as written with the exception of using two medium sized potatoes, peeled and diced, and about half of the carrots called for. I added them in after the boil down to simmer, and just let it go for a hour and a half. Delicious. Perhaps not as "hearty" as the submitter intended, but excellent none the less! Read More
(10)
Rating: 5 stars
01/06/2015
My husband does not like split pea soup. So I left out the split peas. I also used the turkey broth that I made and froze from Thanksgiving. This was soooo yummy and hearty! Great with a crusty bread. Husband who normally doesn't like soup as a rule are two bowls and then wanted it the next day for lunch! I don't give 5 stars without a reason. I can just imagine what it is like WITH the spit peas! mmmm Read More
(4)
Rating: 5 stars
03/30/2014
5 stars for the BEST Split Pea Soup I've ever had...much better than the usual sticky stand-up-your-spoon-in-it variety...and definitely not just for Winter! I'm sure great as written but here's what I did differently: in place of the onion sauteed a full container of Trader Joe's Mirepoix (celery/carrots/onion) for a looong time until the onions caramelized (the 2T oil was ample); used half yellow & half green split peas (because that's what I had); finally when adding the last of the potatoes & carrots (to an almost full pot with no room for any ham) added 2 tsp. Smoked Paprika 1 tsp. coarse salt & one 14.5 oz. can chicken broth. With some buttered rye bread it was a perfect meal...can't wait for lunch tomorrow. Thanks Jan:) Read More
(2)
Advertisement
Rating: 5 stars
12/29/2014
Made this recipe just as directed...added the ham LOVED it! Read More
(2)
Rating: 5 stars
12/20/2013
This one is a winner! The secret ingredient is really the turmeric. I used to be the only person in my family who loved pea soup until this recipe came along. It's definitely my favorite version and the only one I make now. Read More
(1)
Rating: 5 stars
09/10/2014
This was a really tasty pea soup. I had a ham bone and some leftover slices to use up and I am really glad I found this recipe. I did add extra veggies to it (celery) and used better than bullion chicken instead of vegetable broth (I didn't have any vegetable broth on hand). It was very flavorful. Best split pea soup I ever made! Read More
(1)
Advertisement
Rating: 4 stars
01/07/2019
A very nice recipe. Simple to make, flavorable and fills the house with wonderful aroma. One comment on preparation; simmer time must be extended. Turn it on, turn it down, take it slow. Next time I make this soup, and I’ll definitly make it again, I think I will swap bacon, ham hock or smoked ham for the ham specified. Cubed, boiled ham did nothing to enhance the soup’s flavor. Read More
(1)
Rating: 5 stars
10/23/2018
Authentic in taste. Flavours are quite lovely. Added 1 extra carton of vegetable broth and used pickled pulled pork instead of ham. Read More
Rating: 5 stars
12/08/2015
Outstanding recipe. Not the same old same old pea soup. The seasonings make this a wonderfully delicious soup. Read More
Rating: 1 stars
03/16/2015
I made this just as written. The only thing we ended up tasting were the herbs. All the other flavors were lost. Read More