Palm Sunday Split Pea Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Palm Sunday Split Pea Soup

Making Split Pea Soup is a tradition observed in Northern England and Scotland, derived from the ancient practice of wearing a hard pea in the shoe as penance during lent.


1 Pound Dried Split Peas

2 Cups Diced Ham

2 Quarts Chicken Broth

1 Quart Water

1 Cup Chopped Celery

1 Cup Chopped Onion

1 Cup Coarsely Chopped Carrots

2 Minced Garlic Cloves

1 Teaspoon Ground Thyme

2 Bay Leaves

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Tablespoon Tabasco Sauce

1 Cup White Wine

In a large soup pot put all of the ingredients except the white wine. Bring to a boil and then simmer and cook for 2 ½ hours. Add the white wine and the ham. Cook for another 30 minutes. Remove the bay leaves and serve with crusty French bread. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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