Minted double-pea soup

Points® value
Total Time
1 hr 10 min
15 min
55 min
As a take on the classic split-pea soup with ham, this homey version gets and extra dose of peas with the addition of green peas and fresh mint. They add color, texture, and fresh flavor. It’s homey and comforting and requires just 15 minutes of prep time. If you’re making the soup ahead of time, you can refrigerate it for up to three days or freeze it for up to six months, but don’t add the baby peas and mint until you’re ready to reheat it. This soup is delicious topped with herbed rye croutons. To make the croutons, preheat the oven to 425°F. Cut 2 slices of rye bread into 1/2-inch cubes, and spread on a baking sheet. Lightly spray the bread cubes with olive oil nonstick cooking spray, sprinkle with 1/4 teaspoon dried thyme, and toss. Bake, tossing once, until golden and crisp, about 8 minutes. Let the croutons cool, then sprinkle over each serving.



4 cup(s)

Dry split peas

1 cup(s), picked over, rinsed, and drained


1 medium, chopped


1 medium, chopped


2 clove(s), chopped

Table salt

1 tsp

Black pepper

¼ tsp, freshly ground

Cooked ham

¼ pound(s), steak, trimmed of all visible and diced

Frozen green peas

1 cup(s)

Peppermint leaves

¼ cup(s), fresh, chopped


  1. Combine the water, split peas, onion, carrot, garlic, salt, and pepper in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the split peas are soft, about 45 minutes.
  2. Stir in the ham and peas. Simmer, covered, until the peas are tender, about 5 minutes. Remove the Dutch oven from the heat and stir in the mint. Yields 1 1/4 cups per serving.