A Fall Garden Split Pea Soup

by Joanne on November 7, 2009

What a great recipe!…as she pats herself on the back.  I can’t take 100% of the credit just about 50%   (oh so smug!).

I was in the pantry today doing a check before going to the grocery store.  I saw 1/2 a bag each of yellow and green split peas. Eureka!  There’s dinner.  Split Pea Soup.


I did a perusal in a few of my cookbooks and decided on “1001 Low-Fat Soups and Stews” as my guide.  Of course I changed the original recipe and the result was a thick, filling, garden flavorful stew.  A one pot meal.  I used Vegetarian “Ham” Substitute instead of a ham bone, however, the directions below WILL work for you if you eat meat and want to use a ham bone. 

Garden Split Pea Soup


  • 1/2 bag (1/2 lb) Yellow Split Peas
  • 1/2 bag (1/2 lb) Green Split Peas (or use 1 lb green split peas instead of yellow)
  • 5.5 oz Vegetarian ham substitute cut into slices or chunks (or use 1 meaty ham bone*just remember to remove the ham bone before adding the vegetables)
  • 1 Quart Vegetable Broth
  • 1 1/2 Quarts Water
  • 1 red onion large chop
  • pinch of clove
  • 2 tsp. thyme
  • 1 bay leaf
  • 1 leek, sliced (white part only)
  • 1 cup shredded carrot
  • 3 ribs celery sliced
  • 1 lb Parsnips peeled and small slice
  • 2 Plum tomatoes chopped
  • 1/2 pint grape tomatoes halved
  • 2 cloves minced garlic

Put the peas, “ham”, broth, water, onion, clove, thyme, and bay leaf in a pot. Bring to a boil and reduce to a simmer. Cover and let simmer 1 3/4 hours.

After 1 3/4 hours, add the rest of the ingredients and let simmer 40 minutes.  Salt and pepper to taste.   Enjoy!


Approximate Nutrition:Calories:  175
Fat: about 1g (about 5%)
Protein:  10g
Carbohydrates:  30 g


What’s for dessert?   Nothing in this house but somewhere, sometime tomorrow….


A Cake For Sam.  I made a white cake, vanilla frosting filling with French vanilla frosting. Elmo is everyone’s friend.   Yay!


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