Edamame and Split Pea Soup

No need to thaw the edamame, they can be stirred into the soup frozen.

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  • Servings: Makes about 8 cups

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  • 1 tablespoon unsalted butter
  • 6 ounces smoked ham, cut into chunks
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 medium carrots, sliced
  • 2 celery stalks, chopped
  • 8 cups chicken stock
  • 1 pound dried split peas
  • 6 ounces frozen edamame
  • edamame

How to make this recipe

  1. In a large heavy pot, cook the ham in the butter over medium heat, turning occasionally, until browned, about 6 minutes. Transfer the ham to paper towels to drain, keep the fat in the pot.

  2. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Stir in the reserved ham and cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Stir in the edamame and cook until tender, about 5 minutes. Season the soup with salt and pepper to taste and serve.

Contributed By Photo © Ian Knauer Published January 2014

1044325 recipes/edamame-and-split-pea-soup 2015-11-20T21:33:04+00:00 Ian Knauer weeknight-dinner|winter|soups-and-stews|web-exclusive january-2014 recipes,edamame-and-split-pea-soup 1044325

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