UA Recipe Collection

Split Pea Soup


6 Servings
SourceTerri Williams (1991)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes


1 lb
dried green split peas
6 c
4 c
chicken or beef stock
1⁄4 lb
smoked pork or ham (diced)
3⁄4 c
celery (with some leaves, chopped)
leeks (white part only, thinly sliced)
1 c
onion (chopped)
2 1⁄2 c
potatoes (diced)
1 1⁄2 c
carrots (diced)
1⁄2 t
salt (if desired)
1⁄4 t
freshly ground pepper
Dash hot pepper sauce (or to taste)


In a large saucepan, combine the peas and water. Bring the water to a boil and cook the peas for 2 minutes. Remove the peas from the heat, cover the pan and let it stand for 1 hour. Add the broth, pork or ham, celery, leeks and onion. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for 1 1/2 hours. Add the potatoes and carrots and cook the soup for another 15 to 30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth. Season the soup with salt, pepper and hot pepper sauce. The flavor of this soup improves with age and it can be frozen.