Split Pea Soup

My mom used to make pea soup a lot, so there are a lot of happy childhood memories attached to this dish for me. The actual prep time for this soup is short, which is awesome when you're busy-busy. And it will keep in your fridge (and freeze!) well. Peas are are high in fiber, protein, and various vitamins and minerals but low in fats. This makes for a great meal on a chilly day!

Split Pea Soup

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes



1 pound of ham cubed in to 1" chunks
1 pound of dried split peas
2 carrots
2 ribs of celery
1 medium onion
3 garlic cloves
2 teaspoon of olive oil
1 quart of chicken stock
2.5 cups of water
1 bay leaf
Cracked pepper
Himalayan salt or sea salt



1. If not done so already, dice your ham into 1" chunks.
2. Dice your vegetables (carrots, celery, onion) or buy mirepoix (pre-diced mixture).
3. Mince your garlic (or buy it minced... can you tell I like shortcuts?).
4. Wash peas and drain them.
5. In a large pot, sauté carrots, celery, onion, and garlic in olive oil.
6. Add your chicken stock, water, peas, bay leaf, and ham to that same pot. Add salt & pepper to taste. Bring the pot to a boil.
7. Once boiling, reduce the heat and cook on low for about two hours. The beans should be very soft. Check the water and consistency - you can add hot water if it becomes too thick.
8. Remove bay leaf and serve.

Makes 4 servings (about 3 ladles per serving).

21 Day Fix Containers: 1.5 yellow, .5 red, .5 green