Bob’s Stick-To-Your-Ribs Split Pea Soup

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Split pea soup has been around for centuries, and for good reason. It’s hearty, fulfilling, nutritious, and has a unique comforting quality that plain old peas just can’t match. This particular recipe is a British and American version, using ham. It’s thick, flavorful, and created by one the milling pioneers in the U.S., Bob of Bob’s Red Mill. His “stick-to-you-ribs” soup makes great use of that leftover bone-in ham after the holidays, or you can simply use cubed ham if you don’t have a whole ham bone. Either way, it’s bound to become a family favorite.

Bob's Stick-To-Your-Ribs Split Pea Soup Recipe - naturally dairy-free, gluten-free, nut-free, oil-free, soy-free, and allergy-friendly - a classic from Bob and Charlee of Bob's Red Mill

Special Diet Notes: Bob’s Split Pea Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top allergen-free, and oil-free.

Bob’s Stick-To-Your-Ribs Split Pea Soup
 
Prep time
Cook time
Total time
 
This recipe was created by Bob, of Bob's Red Mill. Or perhaps it was really made by his wife Charlee. Either way it's a delicious, naturally dairy-free classic.
Author:
Recipe type: Soup
Cuisine: British / American
Serves: 8 servings
Ingredients
  • 1 pound (about 2¼ cups) split peas
  • 2 quarts (8 cups) water
  • 1 meaty ham bone
  • 1½ cups chopped onion
  • 1 teaspoon sea salt, plus additional to taste
  • ½ teaspoon black pepper, plus additional to taste
  • ¼ teaspoon dried marjoram
  • 1 bay leaf
  • 1 cup diced celery or peeled potato
  • 1 cup diced carrots
Instructions
  1. Sort and rinse split peas.
  2. Place the split peas in a large pot and cover with the water. Add the ham bone, onion, salt, pepper, marjoram, and bay leaf.
  3. Bring the soup to a boil, cover, reduce the heat, and simmer very gently for 1½ hours.
  4. Remove the ham bone, cut the meat off, and dice the meat.
  5. Return the ham to the soup, add the celery or potato and carrots.
  6. Continue to cook the soup for 30 to 40 minutes, or until the vegetables are soft.
  7. Remove and discard the bay leaf. Season with additional salt and pepper as needed.
Nutrition Information
Serving size: ⅛ pot soup Calories: 275 Fat: 5.2g Saturated fat: 1.6g Carbohydrates: 38g Sugar: 6.3g Sodium: 673mg Fiber: 15.5g Protein: 18.4g

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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