Kalyn's Kitchen

Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries

(This Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here in cases anyone was a fan of the recipe. Check out Split Pea Soup with Ham, Peppers, and Epazote, Slow Cooker Split Pea Soup with Chicken Sausage and Carrots, or Instant Pot Split Pea Soup with Ham and Sweet Potatoes for more split pea soup ideas.

(Makes about 6 generous servings, recipe created by Kalyn.)

Ingredients:
1/2 cup wheatberries (soak in boiling water for 1 hour)
8 oz. sliced mushrooms
1 onion, chopped
2 tsp. olive oil (more or less, depending on your pan)
2 cups diced ham (I also simmered the ham rind with soup for more flavor)
8 cups chicken stock (I used homemade chicken stock, but can use canned chicken stock)
4 cups water +1-2 cups more added later
1 cup +1/2 cup green split peas
1 large carrot, diced into small pieces
1/2 tsp. dried thyme
2 bay leaves
fresh ground black pepper to taste

Instructions:
Bring several cups of water to boil, place dried wheatberries in a medium-sized bowl, and pour boiling water over wheatberries. Let soak for at least one hour before proceeding with soup.

While wheatberries soak, wash and slice mushrooms. (I sliced them, then cut slices in strips for small sliced pieces.)

Saute mushrooms in olive oil until softened, then add to soup pot.

In same pan, add more olive oil if needed, then saute chopped onion until soft and add to soup pot.

Drain wheatberries and add to soup pot. Then add diced ham, chicken stock, water, 1 cup split peas, diced carrot, thyme, and bay leaf (along with some pieces of ham rind if available) and bring the mixture to a low simmer.

Cook for about 1 hour, or until wheatberries are softened and split peas are starting to soften and dissolve into the base of the soup.

Then add 1/2 cup more split peas and 1-2 cups more water (depending on how thick you want the finished soup to be.)

Remove bay leaves (and ham rind if using) then simmer soup for 45-60 minutes more, until second addition of split peas are soft but still mostly whole.

Season soup to taste with fresh ground black pepper and serve hot.

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    22 Comments on “Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries”

  1. Station Master, thanks for the nice feedback. So glad to hear that you enjoyed the soup.

  2. Thanks for the recipe- it was good! It was nice to not have to use a ham bone. The rind worked great. I didn't seem to be able to identify any mushroom flavor in the soup. It tasted like my regular pea soup, but it did give the soup more body. I like the wheat in it. A little chewy but I did not mind that at all. My DH said that he liked the what in there as well. Good balance. I let mine simmer a lot longer than the time in the recipe. And I did not add any extra water since we like our soup on the thick side. I am thinking that the wheat would be good in a beef soup instead of barley. I bet you already have one like that posted so I am going to go look! I very much appreciate you and your great blog!!!