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Split Pea Soup

  • Yield: 6 to 8 servings.


  • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 rib celery, diced
  • 1 medium carrot, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 pound split peas, sorted and washed
  • 2 cups ham stock
  • 5 cups water
  • 1 bay leaf
  • 1 cup cubed ham
  • Salt and black pepper to taste


  • Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, carrot and garlic, and cook until the vegetables are softened, about 5 minutes. Add the split peas, ham stock, water, bay leaf and ham. Bring to a boil, then reduce the heat to medium and cook until the peas are tender, about 1 hour. Season to taste with salt and black pepper. Remove the bay leaf before serving.