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Split Pea Soup, My Way

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“There's a California restaurant famous for pea soup. Unfortunately, it’s a sorry excuse for what I consider GOOD pea soup, so here's the recipe I'll use in my "Never- to- be- Restaurant". How hard can it be? I serve this with Ham Dumplings, recipe to follow.”
3hrs 30mins

Ingredients Nutrition


  1. In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
  2. Add potato, ham bone or hock, split peas, beer, water, and spices.
  3. Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
  4. Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
  5. Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
  6. Stir in parsley and green onions.
  7. Serve very hot in warmed bowls.
  8. When reheating leftovers, add water or more beer to thin if desired.
  9. Directions for Ham Dumplings:
  10. Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
  11. Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.

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