Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I live on good soup, not on fine words."
- Moliere, Author

The refrigerator light goes on...

I loved split pea soup as a kid and this is the flavor that I have been craving for some time. I donít really know why I didnít work on this recipe years ago. It is easier to soak the beans overnight and then you donít have to boil them and let them stand for an hour. Simply soak overnight, drain, use.

Serve this with an Egg Salad Sandwich and you have a wonderful meal for a cold night.



Split Pea Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2.

This recipe is better the next day. Store tightly covered in the refrigerator.

Serve with a 2 ounce whole grain or gluten-free roll.


Serve with a side salad of your choice.

2 quarts water
1 cups split peas
1 tsp olive oil
2 ounces prosciutto ham (diced)
1 medium onion (diced)
6 cups water
1/2 tsp salt
fresh ground black pepper (to taste)
1/4 tsp ground nutmeg
2 Tbsp dry sherry

Place the olive oil in a 4 quart sauce pan over medium heat. Add the diced ham and cook slowly until the ham is not quite crispy. This will take about 5 minutes.

Add the onion and increase the heat slightly. Cook, stirring frequently, until the onions begin to be soft. Add the split peas and stir well.

Add the water and salt and cook for about an hour over low-medium heat. Stir occasionally.

When the split peas are slightly soft to your taste remove the pan from the heat. Remove about 1 1/2 cups of the soup and puree the remaining using a stick blender or blender. Add the 1 1/2 cups of split peas back to the soup and stir.

Add the nutmeg and sherry and cook for another 5 minutes.

Nutrition Facts

Serving size: 2 cups

Servings: 4

Amount Per Serving

Calories 226 Calories from Fat 26
% Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 8mg 3%
Sodium 483mg 20%
Total Carbohydrates 34g 11%
    Dietary Fiber 13g 53%
    Sugars 6g
Protein 15g
Vitamin A 1% Vitamin C 6%
Calcium 4% Iron 13%
Vitamin K 7 mcg Potassium 577 mg
Magnesium 64 mg