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Rainy Day Split Pea Soup

The weather in New York City today is cold and rainy. I am ridiculously happy that I have leftovers from the giant pot of Split Pea Soup I made this weekend. It truly is perfect rainy day comfort food.

As I was checking out at the grocery store on Sunday, I looked out at the rain and realized I still had the ham bone from Easter waiting to be used. I ran and grabbed two bags of green split peas and got to work. In years past, each holiday my Grammy and I would playfully fight over the ham bone once dinner was done We both wanted it for the fabulously rich flavor it added to our traditional post-Easter split pea soup. Of course, whoever made it always shared, but it was an honor to be the one to cook it. This year was our first without her, and it felt odd not having our annual argument. I missed it, and I miss her. The soup was, as always, delicious and bone-warming, like one of her big hugs.

I dedicate this recipe to Grammy <3

Rainy Day Split Pea Soup



2 tbsp Butter

2 tbsp olive oil

1 Yellow Onion, chopped

4 Celery Stalks, chopped

1 Bag of Baby Carrots

1 32 oz. Box of Chicken Stock

2 14 oz. Bags Green Split Peas

1 Ham Bone

Leftover Ham, or 1 Ham Steak, cubed (optional)





4 Slices of White Bread

4 tbsp Butter


1. At the bottom of a stock pot, heat the butter and olive oil over medium-high heat. Once butter begins to brown, add onion, celery, and baby carrots. Stir to coat and let cook until vegetables soften, about 10 minutes.

2. Add ham bone, cubed ham, both bags of split peas, and the box of stock. Fill pot with water, leaving 2 inches at the top.

3. Add 1 tbsp of salt and 1 tbsp of pepper and stir.

4. Let soup come to a boil. Reduce heat to low, cover, and let simmer 3-5 hours. The more time you let it cook, the deeper the flavor. Stir every half hour.

5. If you prefer a thicker soup, remove lid the last hour of cooking.

6. The last ten minutes of cooking, brown 4 tbsp of butter in a skillet. Toast white bread in toaster, cube, then add to pan to brown.

6. Add additional salt to taste. Remove ham bone. Top with croutons and serve.

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