Split pea soup is a warm, filling dish that’s perfect for any time of year. With tender split peas, savory ham, and hearty root vegetables like yam or eddoes, this soup is both comforting and satisfying. It’s simple to make, but packs a ton of flavor in every spoonful.
How to Make Split Pea Soup
Start by heating fat in a pot (vegetable oil or butter will do). Once hot, sauté the sliced onion until it’s soft and lightly golden. Add the split peas and fry them lightly with the onions to bring out the flavor.
Next, throw in your ham bone or bacon scraps (the more flavorful, the better) and pour in the stock or water. Bring the pot to a simmer and cook until the split peas are tender, which should take around 30-45 minutes. Keep an eye on the water level—add more if it gets too low.
Once the peas are soft, add the diced yam or eddoes (feel free to use whichever root vegetable you prefer). Season the soup with salt and pepper to taste. Let it simmer for another 10 minutes until the root vegetables are cooked through.
Finally, serve hot, and enjoy the rich flavors in every spoonful!
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Split Pea Soup
Equipment
Ingredients
- ½ pint split peas
- 1 quart water or stock
- 1 onion sliced
- ½ lb yam or eddoes diced
- Salt and pepper to taste
- Ham bone or bacon scraps optional
- Fat for frying vegetable oil or butter
Instructions
Sauté the Onions
- Heat fat in a pot and sauté the sliced onion until soft and lightly golden.Fat for frying, 1 onion
Fry the Split Peas
- Add the split peas and fry lightly with the onions for a few minutes.½ pint split peas
Simmer the Soup
- Add the ham bone or bacon scraps, along with stock or water. Bring to a simmer and cook until the peas are tender.Ham bone or bacon scraps, 1 quart water or stock
Add Root Vegetables
- Once the peas are soft, add the diced yam or eddoes, and season with salt and pepper. Simmer for an additional 10 minutes.½ lb yam or eddoes, Salt and pepper to taste
Serve
- Serve hot and enjoy this hearty, flavorful soup!
