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Split Pea and Winter Veggie Soup

by ADMIN on DECEMBER 2, 2011

I love winter soups. In my opinion, nothing is better than coming home to a piping hot bowl of hearty, homemade deliciousness on a cold day (unless it’s followed by rich chocolate cake, that is!).

This soup pulls together different winter vegetables and sinks them into a creamy (yet non-dairy) split pea base. The taste really comes alive with the smokey flavor of chopped ham. (This is optional – the ham can be removed to create a vegetarian version).

TIP: Chopping the turnip and carrots up into small cubes, about 1/3 an inch, allows them to cook faster and make shorter simmer time.

Split Pea and Winter Veggie Soup

Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Serves: 4

Hearty split pea soup with turnips, carrots, and the smokey flavor of ham.


  • 6 cups water

  • 3 bouillon cubes

  • 2 large carrots, peeled and cut into small cubes (about ⅓ - ½ an inch)

  • ½ of a large turnip, peeled and cubes into small cubes (1/3 - ½ an inch)

  • ¾ pound of smoked, cooked ham, cut into small cubes

  • ½ onion, diced

  • 3 garlic cloves, minced

  • ½ a bag of dry split peas (about ½ a pound or 8 oz)

  • 1 tsp Italian seasoning

  • ¼ tsp cayenne pepper

  • 1 Tbsp oil


  1. Heat oil in a large pot or dutch oven with onions and garlic. Cook for about 5 minutes or until soft and translucent.

  2. Add ham, turnips, and carrots; stir well and cook for another 5 - 8 minutes. Add the water, bouillon, split peas, and seasoning. Bring to a boil then reduce to a simmer, covered (tilt the lid up slightly to let some steam escape).

  3. Simmer for about 1 hour, or until the vegetables are tender and split peas have dissolved.

  4. Enjoy!



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