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The Comforting Classic: Split Pea Soup - Recipe, History, and Preparation Guide

Split Pea Soup

During the 17th century, split pea soup gained popularity in England and was commonly eaten by sailors and travelers due to its long shelf life and high nutritional value. In America, split pea soup became prevalent among early settlers, especially in New England, where it was adapted to include local ingredients such as ham or salt pork.

Today, split pea soup is enjoyed worldwide, with variations in ingredients and preparation methods depending on regional preferences.


� 3 Tbsp olive oil (or another plant-based oil)

� 3 Bay leaves

� 2 garlic cloves, minced

� 1/2 cup onion, chopped (or shallots)

� 1 cup carrots, chopped

� 1/2 cup celery, chopped

� 1/2 cup potatoes, peeled and chopped

� 1 cup dried green split peas, soaked overnight in cold water and strained

� Salt to taste

� Black pepper to taste

� 6 cups water

� 1 tsp smoked paprika


1. In a large pot add olive oil and bay leaves. Sauté 1-2 minutes.

2. Add garlic, onion, carrots, celery, potato, to the pot and sauté 5-7 minutes.

3. Add split peas, salt, black pepper, and water. Bring to a boil, reduce heat, and simmer 1-2 hours,adding more water when necessary.

4. Remove from heat. Use an immersion blender to blend to required consistency.

5. Add smoked paprika and blend some more.

6.This soup freezes well. Pre-portion and freeze to extend keep date for up to 6 months.


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