Corn and Split Pea Soup

Corn and Split Pea Soup

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15 minutes
1 hour
1 hour 15 minutes
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4 servings

What You Need

  • 4 tsp olive oil
  • 1 onion, diced
  • 1 Dandy® Celery Stick, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 tsp finely chopped fresh thyme
  • 2 cobs Dandy® Sweet Corn, kernels removed, divided
  • 1/2 tsp each salt and pepper
  • 1/2 tsp smoked paprika and brown sugar
  • Pinch ground allspice
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup yellow split peas, rinsed
  • 1/2 cup chopped potatoes
  • 1 bay leaf
  • 1/2 cup chopped leftover pork roast
  • 2 tsp finely chopped fresh chives

Make It

  1. Heat oil in large saucepan set over medium heat; cook onion, Dandy celery, garlic and thyme for 5 to 7 minutes or until vegetables start to soften. Stir in half of the Dandy Sweet Corn, salt, pepper, smoked paprika, brown sugar and allspice. Cook for 2 to 3 minutes or until corn starts to soften.
  1. Stir in broth, 1 cup water, split peas, potatoes and bay leaf; bring to boil. Reduce heat to medium-low; simmer for 40 to 45 minutes or until split peas are tender. Remove bay leaf.
  1. Using immersion blender, purée until smooth; return to simmer. Stir in remaining corn and pork; cook for about 5 minutes or until corn is cooked and pork is heated through. Sprinkle with chives.

Tip: Substitute ham, turkey or chicken for pork roast if desired.