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  • Writer's pictureNicole Kuhn

Split Pea Soup

Split pea soup is a classic and comes in many different forms. This particular recipe allows for a more broth soup but can also be transformed into a thicker soup with a few extra steps.





  • 1 butternut squash, peeled and diced

  • 2 sweet potatoes, peeled and diced

  • 3 russet potatoes, peeled and diced

  • 1 can corn, or corn 2 corn cobs cut into fourths

  • 3 carrots, peeled and diced

  • 1 yellow onions, diced

  • 1 tsp. garlic

  • 3 celery, diced

  • 3 bay leaves

  • 1 ham hock

  • 2 tbsp. olive oil

  • 3-4 32 oz. chicken broth (depending on desired thickness)

  • 1 tbsp. caldo de pollo

  • 2 cans split pea and ham soup mix


  • In a large soup pot heat olive oil over medium-high heat and add in the onions, carrots, and celery. Cook until the onions come translucent. Add in the garlic and cook until fragrant.

  • Next, add chicken broth, caldo de pollo, pepper, ham hock, and bay leaves and let boil for 5 minutes.

  • Add in vegetables and let boil until the vegetables come fork tender about 15-20 minutes.

  • Add in cans of split pea and ham mixture, being sure to stir as you go so it fully incorporates.

  • Be sure to taste as you go, due to the fact that the vegetables soak up a lot of the salt. Salt as needed.

  • Let simmer for 5-10 minutes.

  • Serve warm with a slice of toast.

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