Hickory Ham Green Pea Soup

After indulging in a large batch of my French Canadian Pea Soup, I decided to make a new version of it, playing up some of Porter’s favorite flavors.

I give you “Hickory Ham Green Pea Soup”! While French Canadian style remains my favorite, this one is tops in Porter’s book!

Like the French Canadian pea soup, this is a very simple dish to prepare, and freezes beautifully.

Hickory Ham Green Pea Soup

1 large onion, chopped
6 ribs celery
3 cloves garlic, pressed
2 lbs green split peas
16 cups water
2.5 lb boneless ham, hickory smoked
3 large carrots, grated
1 tsp sage
1/2 tsp thyme.
1 bay leaf
1 tsp pepper

In a LARGE pot, saute onions and celery, cooking until tender and translucent. Add garlic, split peas, water, ham, and carrots, bring to a boil. Cover pot, remove from heat, and allow to sit for one hour.

After one hour, return pot to heat and bring up to a boil once more. Add sage, thyme, bay leaf, and pepper. Simmer over medium heat until split peas break down, forming a very thick soup.

Season with salt to taste.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"


  1. 32 Delicious Soups & Stews - November 29, 2013

    […] Hickory Ham Green Pea Soup […]

Leave a Reply

CommentLuv badge