Dutch Split Pea Soup

Nothing “hits the spot” better on a cold day than a big bowl of hot, dutch split pea soup. The smoky bits of ham, bathed in creamy peas, laced with carrots , potatoes leeks and onions. It’s a meal in a bowl that your entire family will enjoy! It’s delicious as it is, but you can “make it your own” by added herbs or spices that your family enjoys. I like to add a generous pinch of smoked paprika.

Dutch Split Pea Soup

Recipe by Diane BeckerCourse: Uncategorized
Servings

6

servings

Ingredients

  • 1 pound green split peas

  • 10 cup water

  • 4 teaspoon chicken bouillon granules (or 4 cubes)

  • ½ pound ham, diced (or a meaty ham bone)

  • ¾ cup chopped celery

  • 1 large onion, chopped

  • 2 leeks (white part only), sliced thin

  • 2 ½ cup diced potatoes

  • 1 ½ cup carrots, diced

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • Dash of Tabasco sauce

Directions

  • Combine split peas, water, bouillon, ham, leeks, celery and onions in a large pot.
  • Bring to a boil, reduce heat, cover, and simmer for 1 ½ hours.
  • Add potatoes and carrots and simmer for 30 minutes or until veggies are tender.
  • Season with salt, pepper and Tabasco.
  • If soup is too thick, add a little water.
  • Makes 8 to 10 cups.

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