Soup’s On!

| January 3, 2012 | 0 Comments
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A Great Split Pea Soup Recipe -

Mmmm... This split pea soup is tasty

Ivie League

Renee, Dave, Winston, and Sage -

Renee, Dave, Winston, and Sage

Dave and Renee Ivie own two Golden Retrievers named Winston and Sage. Dave enjoys fly-fishing (see the connection in the naming of the dogs?) and Renee loves cooking and baking. Winston is the ultimate protector of his domain and Sage is the nurturer who Dave and Renee refer to as “Nurse Sage”. Both dogs enjoy their walks, car rides, receiving attention at the Ballard farmers market, and especially love swimming for their floating mallard duck toy in Lake Washington at the Luther Burbank dog park.Each year Dave and Renee host a Fall Harvest Party in November at their home in Bellevue, WA, as the wet months settle into the Pacific Northwest. The party is a gathering of friends for a relaxing evening prior to the busy holiday season. Aside from the great company, the evening is focused around Dave’s original martini creation of the year and Renee’s comfort food paired with wine. The menu usually includes a soup. This year the soup was Split Pea and Ham.


(4 main course servings; 6 starter servings)
2 tbsp. unsalted butter
1 large yellow onion, diced
1 cup celery, diced
1 cup peeled carrots, diced
1.5-2 pounds smoked ham hock
2 tsp. dried leaf marjoram
¼ tsp. dried thyme
1 large bay leaf (if small, use 2 leaves)
1.5 cups organic green split peas
8 cups water

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We met Dave and Renee a few years ago. They were looking for another dog as a companion for their golden retriever and it just so happened that we had one black labrador puppy that was available so they came for a visit but discovered that they were golden retriever folks and ended up getting another golden. So though we don’t necessarily agree on the type of retriever we love the best, we do share the love of food and Dave and Renee are wonderful cooks – we look forward to their new creations every year. This year split pea soup was on the menu and I was skeptical but it was fantastic!  Renee has graciously offered to share.  Enjoy!

Putting It All Together

Melt butter in heavy large Dutch oven over medium-high heat. Add onions and sauté until translucent, but not browned (turn down heat, if necessary). Sprinkle onions lightly with salt. Add carrots and sauté about 2 minutes. Add celery and sauté vegetables until soft, about an additional 2-3 minutes.

Add ham hock, marjoram, thyme, and bay leaf. Stir 1 minute. Add peas and then water. Bring to a boil. Reduce heat to medium-low. Partially cover pot. Simmer soup until peas are soft and falling apart; vegetables and ham should be tender as well. Stir soup often to avoid scorching. Soup will need to simmer for about 2.5 to 3 hours. Add some water if soup appears too thick.

Remove bay leaf and discard. Remove ham hock to cool. When ham hock is cool enough to handle, remove the meat from the bones. Shred meat, removing any cartilage and fat. Add ham back to soup and reheat until ham is heated again. Season to taste with salt and pepper.

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If you have a great recipe you want to share with our readers please email us with your recipe. I love to try out new great dishes to inspire the “hidden” chef inside me!


Category : Good Eats


About the Author ()

Lorraine has owned Labradors for over 20 years and has bred them about half that time. A good day for Lorraine is experiencing the unbridled joy of her labs greeting her (in the morning, after work, or even after a short trip to the store), witnessing the pure happiness of her labs in the field retrieving or exploring on a hike, and snuggling with (or under) them on the couch at night. A great day is a good day (just described) plus having a litter of puppies around!

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