Low-Acid Split Pea Soup

Soup's on! Warm up with this cozy and comforting reflux-friendly split pea soup made with wholesome ingredients.

Print

With ImageWithout Image

Low-Acid Spilt Pea Soup

Ingredients

• 2 1/4 cups dried spilt peas
• 8 cups chicken broth
• large carrots, diced
• 1 small fennel bulb, diced
• 1/4 cup cubbed nitrate free ham, diced small
• 1/4 tsp salt
• 1/2 tsp dried basil
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 3 medium celery stalks, diced
• 1 tbsp olive oil
• 1 tbsp grass-fed butter or more olive oil
• fresh thyme sprigs for garnish

Instructions

1. Sort and rinse spilt peas, drain well.
2. In a medium dutch oven add split peas, chicken broth, salt and bay leaf. Bring to a boil, reduce heat to low and simmer for 1 hour.
3. In a medium frying pan, add butter and olive oil. Allow butter to warm and become foamy, then add diced carrots, celery, and fennel. Over medium heat sauté for about 8 minutes until tender.
4. Add vegetable mixture and diced ham to soup and let simmer for an additional 30 minutes. Garnish with fresh thyme.

As always, if any of these items are a trigger for you, substitute the ingredient out or omit. For example, if I have a flare up I don’t add the ham. When I do use ham, I always use nitrate-free ham steak and only add a small amount to add flavor.