Split Pea Soup Recipes

This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash,this soup can be made days in advance and reheats beautifully. Simply swirl in the tangy pomegranate molasses, then let the tiny lamb meatballs simmer in the soup for 10 minutes before serving.

Cooking the veggies in bacon fat adds smoky flavor to this comforting soup.

For a more refined version of this soup, puree it in a blender until smooth.

Ham and split pea soup is a classic for a reason - it’s a delicious combination.

Ask your butcher to cut the ham hock in half for more flavor extraction.

If using hot paprika, be sure to taste it to make sure it’s not too spicy.

Curry, bay leaves, ginger and garlic all work together to transform regular split pea soup into something exotic and fantastic.

You can use any cooked, smoked sausage for this soup.

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

If you can’t find fresh peas, substitute frozen baby peas.

These quick pickled shallots can be made several days ahead and stored in their pickling liquid in the refrigerator.