Categories: Recipes

Recipe: Wintertime French Style Split Pea Soup

A wonderful wintertime pea soup with turmeric, adding a nice bright, cheerful color to the soup. This recipe is versatile, can easily be doubled and more veggies and ham can be added as desired. It is a great way to use the rest of that spiral ham; just be sure to trim all the fat. Adjust water and stock as needed. Especially if reheating, more stock or water should be added. Serve with crusty bread and enjoy

Wintertime French Style Split Pea Soup Ingredients

  • 2 tablespoons olive oil

  • 1 large onion, coarsely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon herbes de Provence

  • 1? teaspoons ground turmeric

  • 2 large bay leaves

  • 1 pinch cayenne pepper

  • 1 pound dried split peas, rinsed

  • pound carrots, cut into bite-size chunks

  • 2 pounds new potatoes, cut into bite-size chunks

  • 1 (32 fluid ounce) container vegetable stock

  • 3 cups water

  • 1? cups chopped lean cooked ham

How to Make Wintertime French Style Split Pea Soup

  1. Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes.

  2. Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes.

Wintertime French Style Split Pea Soup Nutritions

  • Calories: 386.2 calories

  • Carbohydrate: 54.4 g

  • Cholesterol: 18.9 mg

  • Fat: 11.8 g

  • Fiber: 12.5 g

  • Protein: 17.2 g

  • SaturatedFat: 3 g

  • ServingSize:

  • Sodium: 794.9 mg

  • Sugar: 9.2 g

  • TransFat:

  • UnsaturatedFat:

Wintertime French Style Split Pea Soup Reviews

  • OK, you had me at "French". And "herbes de Provence". Not to mention the tumeric. I love split pea soup, and this did not disappoint. I prepared as written with the exception of using two medium sized potatoes, peeled and diced, and about half of the carrots called for. I added them in after the boil down to simmer, and just let it go for a hour and a half. Delicious. Perhaps not as "hearty" as the submitter intended, but excellent none the less

  • My husband does not like split pea soup. So I left out the split peas. I also used the turkey broth that I made and froze from Thanksgiving. This was soooo yummy and hearty Great with a crusty bread. Husband, who normally doesnt like soup as a rule, are two bowls and then wanted it the next day for lunch I dont give 5 stars without a reason. I can just imagine what it is like WITH the spit peas mmmm

  • 5 stars for the BEST Split Pea Soup Ive ever had…much better than the usual sticky stand-up-your-spoon-in-it variety…and definitely not just for Winter Im sure great as written, but heres what I did differently: in place of the onion, sauteed a full container of Trader Joes Mirepoix (celery/carrots/onion) for a looong time, until the onions caramelized (the 2T oil was ample); used half yellow & half green split peas (because thats what I had); finally, when adding the last of the potatoes & carrots (to an almost full pot with no room for any ham), added 2 tsp. Smoked Paprika, 1 tsp. coarse salt, & one 14.5 oz. can chicken broth. With some buttered rye bread, it was a perfect meal…cant wait for lunch tomorrow. Thanks, Jan 🙂

  • Made this recipe just as directed…added the ham, LOVED it

  • This was a really tasty pea soup. I had a ham bone and some leftover slices to use up and I am really glad I found this recipe. I did add extra veggies to it (celery) and used better than bullion chicken instead of vegetable broth (I didnt have any vegetable broth on hand). It was very flavorful. Best split pea soup I ever made

  • This one is a winner The secret ingredient is really the turmeric. I used to be the only person in my family who loved pea soup until this recipe came along. Its definitely my favorite version, and the only one I make now.

  • A very nice recipe. Simple to make, flavorable and fills the house with wonderful aroma.One comment on preparation; simmer time must be extended. Turn it on, turn it down, take it slow.Next time I make this soup, and Ill definitly make it again, I think I will swap bacon, ham hock or smoked ham for the ham specified. Cubed, boiled ham did nothing to enhance the soups flavor.

  • I made this again…and I think its a great go-to winter time soup. I decided to add dumplings to it this time around. Thanks again for sharing your recipe

  • This was wonderful i used curry powder in place of the turmeric and a no-salt blend in place of the herbes de provence, just due to what i had on hand in my pantry…it might seem like a lot of liquid, but the way the potato and peas break down into it thicken it so much that without the high liquid content, it would get too thick and scorch. have made it twice now and look forward to making it again

  • Nice recipe. I did like the Turmeric and Cayenne as part of the color and kick it needs to make it special. I also like the idea of keeping it "rustic" by keeping some of the carrots and other ingredients added later for some texture. I did add some pork for a bit more salt.Will definitely make this one again. I will probably add a more substantial pork bone next time.

  • Outstanding recipe. Not the same old same old pea soup. The seasonings make this a wonderfully delicious soup.

  • Awesome used chicken broth instead of water, is the only change I made.

  • This is a delicious soup – not your plain old pea soup. The herbs make the soup, and it is truly wonderful I made this exactly by the recipe… but did not add the optional ham. Hearty and perfect, summer or winter

  • Fantastic recipeThanks

  • I really enjoyed this. I used bacon instead of ham because that is what I had.

  • Pretty good. I was looking for a good vegetarian soup recipe, and this is worth repeating. I really like the chunks of vegetables in it. The turmeric was a little overpowering, so I will decrease next time. If youre not adding ham, dont forget to add salt.

  • I didnt have turmeric so didnt add that. I used water instead of broth because the ham is salty. I watch my sodium. I also dumped it in the crock pot for 8 hrs. Next time I will probably use half the amount of herbs de provance and use half water half broth.

  • I wasnt able to get my hands on new potatoes and used idaho which werent as flavorful. I would add salt and pepper to taste at the end and up the amount of cayenne pepper to give the soup a little more flavor. Overall, great recipe

  • I made this just as written. The only thing we ended up tasting were the herbs. All the other flavors were lost.

  • Authentic in taste. Flavours are quite lovely.Added 1 extra carton of vegetable broth and used pickled pulled pork instead of ham.

  • It turned out great. Very filling and hearty. You can make it vegan or not.

  • Very good on a cold night. We use brown sugar ham. Yum.

  • The soup may not be the prettiest bella at the ball, but it was well worth the work. It did take longer to get the peas to soften but the overall flavor was really nice, DO add the ham…it adds soo much richness to the dish. And ignore the not soo appealing color from the turmeric….its still good. And I had to use russet potatoes because my store was out of new potatoes but otherwise, didnt change a thing but would suggest adding a pinch of salt. Everyone in my house enjoyed it, and I mean everyone. Will make again.

Source: Wintertime French Style Split Pea Soup


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