Gluten-Free Split Pea Soup

bowl of soup

This is an ideal soup on a cold day. I love soups, don't you? Soups are great for those "clean out" your fridge days. A great way to use up your leftovers. They are versatile - you can add or subtract ingredients you like or don't like. You can make a big batch and freeze in smaller containers for lunches or days when you are just too tired to cook. And they just taste good!

In other recipes for split pea soup I have seen the instruction to soak the peas. I don't soak my split peas before using them. I give them a picking over and a quick rinse and just dump them in. I've never had an issue with them not getting soft when cooked. I like to use a mixture of the green and yellow split peas. The green peas add an earthy taste and yellow peas add a sweet taste.

Nutritionally, I think they are the same. They are a good source of soluble fiber. For more detailed nutritional information, the George Matelijan Foundation's website seems pretty good, here is the link to their site -

Now, I have seen a number of sites mention that split peas may be helpful for IBS because of the soluble fiber, but if you check out The Monash University Low FODMAP app it has a red light for this food and they recommend that those with IBS should avoided it. Here is a link to their website. Along with celiac disease I have IBS and I have no problem with a bowl of this soup. As with everything, do your research and find what works for your situation. IBS (irritable bowel syndrome) is unique to each person.

Yvonne's Gluten-Free Split Pea Soup

  • 1 ham hock or ham bone or ham cut into cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 4 cups of water or chicken or vegtable stock
  • 2 cups of rinsed and sorted dried split peas (I like to do half yellow and half green)
  • 2 additional cups of water
  • salt and pepper, to taste
  • 3 green onions, thinly sliced to use as a garnish
  1. Trim fat and skin the ham hock. If using a ham bone just trim off any excess fat. If making a vegetarian version skip this step.
  2. Put oil in a large pot and add the carrots, celery, onion, garlic, ham hock and fry for about 5 minutes.
  3. Add stock, bay leaves, dried peas and the 2 extra cups of water. Bring to a boil then turn down and simmer for about 1 to 1 1/2 hours.
  4. Remove ham hock/bone and pull off meat and set aside. If you don't have enough meat on the bone you can add extra leftover ham. If you want ham but don't have a bone you can just add cubed ham here.
  5. Discard the bay leaves and salt and pepper to taste.
  6. Puree half the soup and add it back to the pot.
  7. Add the ham meat and reheat.
  8. Serve with green onion as a garnish.

You can add more water or stock if the soup gets too thick.

What is your favourite type of split pea soup?

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