It’s like Pea Soup out there!

I never liked Pea Soup, but that’s because I never tasted Pea Soup.  The very thought of it reminded me of that famous scene from The Exorcist or my alleged unintentional reenactment of it when I was about 6 years old.  Or you’d hear people talk about the fog like it’s Pea Soup.  So one can understand why I was not romanticized by the thought of it, however I have always been a fan of black bean soup and minestrone.  So today, I finally took hold of this bag of dried split peas that’s been hanging around my cupboard for months.  I originally bought it for a video shoot I was organizing for Louisa Shafia, one of our other bloggers.  I decided to follow the same logic I would use to make any other bean soup and start with a big hunk of ham steak I had in the fridge.  Here’s what I did and this has now, incidentally, become my new favorite soup!  High in iron and protein and easy as 1-2-3, plus it freezes well.

Split Pea Soup


  • EVOO
  • 1 yellow onion, diced
  • 2 cups dried split peas
  • 2 carrots, diced or sliced into rounds
  • 2 celery stalks, diced or sliced
  • 3 cloves garlic, minced
  • Whatever ham or ham product you may have-ie a bone from a ham you served last night, a steak or piece of a steak, leftover pieces.  I wanted to pull the ham out of the soup at the end, so I used a steak and I cut it into three hunks.
  • 4 cups water
  • Salt, marjoram, parsley and pepper, a 1/2 teaspoon each
  • 1 lime


Heat the EVOO over medium heat in a large sauce pan.  Add the onions, peas, carrots, and celery.  Allow everything to start cooking down and the flavors to start coming together.  Add the garlic and cook another 5 minutes.  Add the ham, water and herbs and spices.  Cover and simmer for 1 1/2 hours.  Remove lid and let simmer another half an hour to thicken.

When ready, I like to remove the ham.  If you wanted to leave it in, then make sure you dice it into bite size pieces when you add it in the cooking stage.  Serve immediately.  For extra creaminess, you can use an immersion blender and puree it, but I find this step unnecessary.

I serve my soup with a lime wedge, which I squeeze over the soup to awaken the flavors and because when I looked at it it reminded me of Mulligatawny Soup, even though that uses lentils.

Rosemary Maggiore is our Last Minute Lady.  A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute.  Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

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