Food & Health
Food & Health
National Split Pea Soup Week
Saturday, September 1, 2018
National Split Pea Soup Week is coming up: November 12-18th
The Northern Pulse Growers is seeking the participation of all members and non-members to help us celebrate “National Split Pea Soup Week”, 2nd Week in November by cooking split pea soup as a dinner choice during the week long event.
National Split Pea Soup Week has been celebrated in the U.S. since 1969. North Dakota and Montana farmers grow 84% of all the dried peas, making them our top producers in the United States.
As consumers become more aware of the tremendous health benefits of peas, (pulses) our hope is that this promotion will continue to expand in upcoming years throughout North Dakota, Montana and the United States.
If you would like more information on using pulses as a nutritional powerful ingredient in recipes or as a flour ingredient, please contact at the Northern Pulse Growers Association at 701-222-0128 or
go to the recipe section of our website
Hungarian Split Pea Soup
2 leeks, white part only, thinly sliced
1 Tbsp butter
1 large onion chopped
3 quarts water
1 small ham shank or pork butt
1 lb. dry USA green/yellow split peas, rinsed (about 2 1/2 cups)
4 medium carrots, sliced
3 ribs of celery, chopped
1 green bell pepper, diced
1/2 lb. diced potatoes
1 parsnip root diced
1 bay leaf - dash of cloves
1 tsp. salt
1 Tbsp paprika
1/2 tsp. sugar
Salt and black pepper to taste
1/4 c. pearl barley—optional
In a large, heavy saucepan over medium heat, cook leeks in butter until they are limp.
Add water, ham shank, split peas, bay leaf, cloves and salt. Bring to a boil; reduce heat and simmer about 40 minutes.
Add vegetables, paprika, and sugar. Continue simmering for about 20 minutes, or until vegetables are cooked but retain their shape and texture.
Remove bay leaf before serving and season to taste with salt.
Serve in a large bowl with a slice of ham in each serving. Add a crusty bread and salad for a satisfying one dish meal!
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