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Kalyn's Kitchen

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

Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries is a tasty variation on traditional split pea soup. Use Soup Recipes to find more tasty soups.

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Split Pea SoupA few hours ago I walked in the door from SXSW, where yesterday I participated in a panel about foodblogging with Rachel from Cupcakes Take the Cake, Zach from Midtown Lunch, Kathy from Not Eating Out in New York, and Addie from Relish Austin. What a talented bunch of bloggers; some of them can even Twitter while speaking intelligently in front of a large audience!

I planned to post this more than a week ago, and when I made it I added the wheatberries and mushrooms in a happy experiment that resulted in a variation of split soup I really enjoyed. Then blogging was on hold for a while, so now I’m sharing the recipe after coming home from Texas and finding to lovely warm weather in Utah. Of course this is spring, where the weather will turn to snow or rain again. When that happens I’ll pull some of this soup out of the freezer and enjoy it again.

Here’s what wheatberries look like for anyone who’s not familiar with them. Thanks to Lorna Sass for Whole Grains, Every Day Every Way, which is my go-to source whenever I’m cooking a type of grain I’m not familiar with. You could definitely use barley or farro here if you don’t have wheatberries, and probably some other grain varieties as well. I loved the wheatberries in this and I’m planning to experiment with them in salad next.

More Versions of Pea Soup You Might Like:

Crockpot Split Pea Soup with Chicken Sausage and Carrots from Kalyn’s Kitchen
Meat-Free Split Pea Soup with Barbecue Sauce from The Perfect Pantry
Chipotle and Black-Eyed Pea Soup with Double Cilantro from Kalyn’s Kitchen
Summer Pea Soup from Simply Recipes

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

Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries is a tasty variation on traditional split pea soup.


  • 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


  1. Bring several cups of water to boil, place dried wheatberries in a medium-sized bowl, and pour boiling water over wheatberries.
  2. Let soak for at least one hour before proceeding with soup.
  3. While wheatberries soak, wash and slice mushrooms. (I sliced them, then cut slices in strips for small sliced pieces.)
  4. Saute mushrooms in olive oil until softened, then add to soup pot.
  5. In same pan, add more olive oil if needed, then saute chopped onion until soft and add to soup pot.
  6. Drain wheatberries and add to soup pot.
  7. Then add diced ham, homemade 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.
  8. 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.
  9. 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.)
  10. 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.
  11. Season soup to taste with fresh ground black pepper and serve hot.


This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries is a great dish for phase two or three of the South Beach Diet. This soup is too high in carbs for low-carb diets.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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Split Pea Soup with Ham, Mushrooms, Carrots, and Wheatberries found on KalynsKitchen.com

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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!!!