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Recipe for family meals :

Classic American Split Pea Soup

The USA Dry Pea and Lentil IndustryThis recipe comes from The USA Dry Pea & Lentil Council which started in 1965 and is comprised of the Washington Dry Pea & Lentil Commission, the Idaho Pea & Lentil Commission and the USA Dry Pea & Lentil Council. These groups pool their funding to support Domestic Marketing, International Marketing, Research, and Industry and Governmental Information Dissemination programs for dry peas, lentils, and chickpeas grown in the Palouse Region - we benefit from the recipes they publish!

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1 cup green or yellow split peas, rinsed
1 medium potato, peeled and diced
4 cups ham or chicken stock
1 bay leaf
1/3 c. each diced onion, celery, and carrots
1 cup diced cooked ham

  • Combine all ingredients in large soup pot. Bring to a boil.
  • Reduce heat to low, cover and simmer, stirring occasionally, until vegetables are tender and soup has thickened, about 45 minutes to one hour.
  • Add salt and pepper to taste, but only after the cooking time.

Serves 4

The USA Dry Pea & Lentil Council


© USA Dry Pea & Lentil Council