Stupid Simple Pea Soup Recipe

Photo of pea soup
This beautiful photo of pea soup & croutons is not mine, it’s from The Healing Home (  It’s what I would like my soup to look like.

I tried to keep the steps and the ingredients as simple as possible. If you run into any problems or have any questions, please “Leave a reply” below and I’ll get back to you right away. -Mike

You will need…

  • 1 soup pot (a pot that can hold 10 cups of liquid)
  • A kitchen wand (hand blender – immersion blender)
  • 2 1/2 cups of dried split peas, rinsed in cold water – drain the water
  • 2 cups of leftover cold ham (rind and gristle removed), chopped up in small cubes
  • 1 large onion chopped up
  • 2 cups of chopped up carrots
  • 1 cup of chopped up celery

* Chopped up = cut into small pieces. The size isn’t that important, but all pieces should be about the same size.

  • A teaspoon of olive oil (or any cooking oil)
  • 8 cups of soup stock (2 tetra packs) like Campbell’s Chicken Broth for example
  • 1 cup of water

* Water: you may add more water later if the soup seems too thick

  • Salt, Pepper and 1 teaspoon of Oregano. Maybe a Bay Leaf if you have one?
  • Croutons (your choice).


  • Place pot on stove.
  • Turn heat to med-high.
  • Add oil to pot (if you’re using olive oil be careful not to burn it – keep the heat closer to medium).
  • When oil sizzles…
  • Add the veggies and heat them for about 8-10 minutes while stirring.
  • Add the cubed ham (**Some people add the ham AFTER they puree, to give the soup a smoother texture. I like to add it now).
  • Add the 9 cups of liquid (soup stock + water).
  • Adding the liquid will cool the pot.
  • Turn the heat up and bring the pot to a boil.
  • Add the 2 1/2 cups of dried split peas.
  • Adding the peas will cool the soup.
  • Stir occasionally as the soup heats up again so the peas don’t burn to the bottom of the pot.
  • When the pot returns to a boil, reduce heat to low and add salt, pepper and 1 teaspoon of oregano. Add a Bay Leaf if you have one (be sure to remove it BEFORE you puree the soup).
  • Cover with a lid (leaving a small gap for steam to escape) and let it simmer on your lowest heat setting for about 2 hours.
  • You will be able to tell when it’s ready by tasting.  If the peas are still crunching or hard, keep cooking.
  • Remove Bay leaf.
  • Let it cool a bit, then use your kitchen wand (hand blender – immersion blender) to puree the soup.  Work the wand around the pot (careful not to splash the hot soup on yourself) until you get the consistency you want.

**If you waited to add the ham, add it now.

Pureeing the soup is not essential, some people like a “chunky” pea soup.

  • Return the soup to low heat and slowly heat it to desired temperature for serving. Stir it once in a while to stop if from “globbing” on the bottom of the pot.
  • Serve or refrigerate.


  • Serve with croutons on top.
  • It freezes really well.
  • This soup serves 6 to 8.
  • Start to finish – 20 mins of prep & 2.5 hrs of cooking time.

That beautiful photo of pea soup & croutons at the top of the page is not mine, it’s from The Healing Home – here.  I hope they don’t mind me using it. It’s what I would like my soup to look like. – Mike

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