Bob’s Stick-To-Your-Ribs Split Pea Soup

Split pea soup has been around for centuries, and for good reason. It’s hearty, fulfilling, nutritious, and has a unique comforting quality that plain old peas just can’t match. This particular recipe is a British and American version, using ham. It’s thick, flavorful, and created by one the milling pioneers in the U.S., Bob of Bob’s Red Mill. His “stick-to-you-ribs” soup makes great use of that leftover bone-in ham after the holidays, or you can simply use cubed ham if you don’t have a whole ham bone. Either way, it’s bound to become a family favorite.

Dairy-Free Split Pea Soup Options

I’ve made this recipe a few different ways, and have some variations to share.

• Bacon  – No ham bone? Chop 2 to 4 slices of bacon into 1/2-inch pieces. Cook the bacon in your large soup pot over medium-low heat for about 5 minutes. Add the onion and carrots, and cook for 5 minutes more. Add the other soup ingredients and proceed with the recipe.
• More Veggies – You can double the carrots and potatoes (if using instead of celery). I use diced Yukon gold potatoes.
• Broth – For a richer flavor and texture, you can use a chicken or vegetable broth or stock instead of water. If your broth or stock is salted, be sure to reduce the salt accordingly.

Special Diet Notes: Bob’s Split Pea Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top allergen-free, and oil-free.

Bob Moore

Bob’s Stick-To-Your-Ribs Split Pea Soup

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This recipe was created by Bob, of Bob's Red Mill! Or perhaps it was really made by his wife Charlee. Either way it's a delicious, naturally dairy-free classic.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: British / American

Calories: 275

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 pound split peas (about 2 1/4 cups)
• 8 cups water
• 1 meaty ham bone
• 1 ½ cups chopped onion
• 1 teaspoon sea salt plus additional to taste
• ½ teaspoon black pepper plus additional to taste
• ¼ teaspoon dried marjoram
• 1 bay leaf
• 1 cup diced celery or peeled potato
• 1 cup diced carrots

Method

 

1. Sort and rinse split peas.
2. Place the split peas in a large pot and cover with the water. Add the ham bone, onion, salt, pepper, marjoram, and bay leaf.
3. Bring the soup to a boil, cover, reduce the heat, and simmer very gently for 1 1/2 hours.
4. Remove the ham bone, cut the meat off, and dice the meat.
5. Return the ham to the soup, add the celery or potato and carrots.
6. Continue to cook the soup for 30 to 40 minutes, or until the vegetables are soft.
7. Remove and discard the bay leaf. Season with additional salt and pepper as needed.

Nutrition

Serving: 1 servingCalories: 275kcalCarbohydrates: 38gProtein: 18.4gFat: 5.2gSaturated Fat: 1.6gSodium: 673mgFiber: 15.5gSugar: 6.3g

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