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I’m not sure why split pea soup has such a “bad reputation”, it is so tasty, full of fiber, and inexpensive to make!  I have converted many split pea soup haters over with this recipe, so maybe you should give it a try too?!?  I grew up with this soup being called “Christmas Tree Soup”, I guess because it’s green, and that’s what my kids call it now too.  Kids love anything that has to do with Christmas, right?  Either way, we love to eat it and I love to make it, quick and easy!

This soup is great vegetarian style, with no ham, but my husband prefers the meat so I normally make this soup after I’ve made a ham and I throw in the ham’s juices as well as any left over meat.  The other option is to use a ham hock to flavor the soup.  If you’ve never cooked with a ham hock you should give it a try.  All you do is place the ham hock in a pot of boiling water and cook for a few hours, until the meat is falling from the bone.  Strain the broth (reserving to use in the soup) and pick any meat off of the ham hock.  Then you use the broth (plus extra water if needed) in the soup and throw in the ham as well.  What an inexpensive way to turn up the flavor!

This soup freezes well too!  It is just as easy to make one batch as it is to make two, so double it and put the extra in the freezer, you will thank yourself later!

  • 5 cups water (or reserved broth as discussed above)
  • 1 pound green split peas, rinsed
  • 1 medium onion, diced
  • 2-3 carrots, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1-2 cup ham, optional

Christmas Tree Soup

Place all ingredients in a medium stock pot.

Turn the burner on medium high and bring to a boil.

Stir the ingredients well and cover, turning down to a low simmer.  Cook, stirring occasionally, until the peas are done, about 1 hour.

When the soup is done it will be very thick, this is how we like it.  If you prefer a thinner soup, add hot water until desired texture is reached.