Split Pea Soup

This filling soup is a great way to use leftover Easter ham.

Makes 6 servings


  • 2 cups green split peas
  • 2 medium-sized onions, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 tablespoons olive oil
  • 1 potato, diced
  • 4 cups water
  • 4 cups vegetable broth
  • 1/4 pound cooked ham
  • 1/4 teaspoon salt
  • 1 Wildman’s Spice Bay Leaf
  • 1/2 teaspoon Wildman’s Spice Basil
  • 1/2 teaspoon Wildman’s Spice Thyme
  • 1 teaspoon Wildman’s Spice Granulated Garlic


Sort, rinse and drain the peas. Do not soak them.

Heat oil in a large stock pot over medium heat and add half of the onions, carrots and celery. Cook until onion is translucent and the other vegetables have begun to soften, 5 to 10 minutes.

Add the liquids and all of the rest of ingredients to the pot. Heat to boiling.

Cover and cook on low until peas are soft, about 45 minutes.