Split Pea Soup

Buying in bulk is an easy and budget-friendly way to reduce your carbon footprint, and since you’re only buying what you need, you can try all kinds of exotic recipes without breaking the bank. Split pea soup is cheap to make and absolutely luxurious to eat. We’ve made ours with chunks of ham and lots of fresh leeks for a filling soup just perfect for a fall night.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • 1 lb. Dried Split Peas, sorted
  • 1 lb. Black Forest Ham, cut into small cubes
  • 8 c. Chicken Stock
  • 1 tsp. Thyme
  • 1 Bay Leaf
  • 2 Carrots, peeled & finely diced
  • 2 Leeks, chopped
  • 1 Yellow Onion, finely diced
  • 3 cloves Garlic, diced
  • 1 tbsp. Canola Oil
  • Salt & Pepper


  1. Heat canola oil in a large, heavy bottomed pot on a medium high, then saute ham cubes until seared on all sides. Remove from pot and drain.

  2. Add leeks, carrots, onions, and garlic to pot and cook until leeks are lightly wilted and onion is translucent, about 5 minutes. Return ham to pan with split peas, and top with chicken stock. Stir in thyme and bay leaf, then raise heat to high and bring soup to a boil; reduce heat to high and bring soup to a boil; reduce heat to medium-low and simmer until peas are tender, about 45 minutes to 1 hour. Finish with salt and pepper to taste.

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