Split Pea and Asparagus Soup with Parmesan-Garlic Toast

{Repin It – $5 Dinners – Rice and Beans Budget Board}

Warm and cozy. Deliciously filling.

A savory winter soup, pureed to perfection…

So this meal went down two ways at our dinner table…One way for my bowl, and another for Steve’s bowl.

Steve wanted the dip his Parmesan-Garlic Toast in the soup, almost scooping it out. I, on the other hand, preferred eating the soup with a crouton-version of the toast (see photo below.) I just cut my toast into bite size pieces and eat a piece with each scoop of soup. Absolutely loved how the Parmesan and garlic flavors brought out the split pea and asparagus flavors. And with a little bit of sour cream on each bite too…a perfect soup for these chilly weather (even blizzard-y) days!

Before we get to the recipe…

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Don’t forget that we’re giving away 1 $100 Grocery Store Gift Card this month…Details and how to enter can be found here. (Don’t delay…great way to start out the new year…with some extra $$ for groceries!)

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Bon appetit…

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Split Pea and Asparagus Soup with Parmesan-Garlic Toast

Adapted from Split Pea and Asparagus Soup

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 1 hour to 1 hour 15 minutes


  • 1 package Hurst HamPeas, split peas
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • about 1/2 lb. asparagus, chopped
  • 3 cloves garlic, chopped
  • 1 Tbsp olive oil or butter
  • Ham bone (leftover from holidays!?!)
  • 10 cups water
  • Toast – 8 slices of french or other artisan bread
  • Butter for toast
  • Garlic salt (or garlic powder and salt)
  • about 1/2 cup shredded Parmesan cheese
  • Sour cream, for garnish
  • Cracked pepper, for garnish



  • Place the green splits into a colander or sieve and rinse with cold water. Discard any debris.
  • Dice the vegetables into 1/2″ pieces and give the garlic a rough chop.
  • In a large soup pot over medium-high heat, saute the vegetables in olive oil or butter. When they begin to soften and the onions become translucent, add the split peas, ham bone, and 10 cups of water.
  • Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
  • Meanwhile, prepare the toast. Butter the slices of bread and season with garlic salt. Add pinchful of Parmesan cheese and run under the broiler for 2-3 minutes. Let cool slightly before slicing. (Or leave whole for scooping soup!)
  • Remove ham bone. Reduce heat to low and puree mixture, using a submersion blender or food processor to desired consistency. (I used my blender.)
  • Serve hot with a dollop of sour cream and some cracked black pepper, along with the Parmesan-Garlic toast or croutons. (Tastes great in a sourdough bread bowl too!)

Look for these in the dried beans and rice aisle!

Disclosure: This recipe and post is part of an ongoing partnership with Hurst Beans. Opinions are my own. Love for Parmesan croutons is real.

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  1. says

    Hi Erin,

    I’ll bet this soup tastes great. However, I do not have fond memories of this soup, so I will not be making this meal. Keep on posting delicious meals, and may 2013 bring you and your family continued success.

    Take care,
    Heather Bigler :)

  2. Desiree says

    Just made this with leftover ham (I diced some up and added after blending). I only paid $7.50 for my ham that fed us two nights in a row plus this soup which will be two meals (freezing half)! It is so delicious and I’m not a huge fan of split pea soup but my family loves it. Thanks for the idea of adding asparagus, makes it much more tolerable for me. Thanks!

  3. says

    I love pea soup and this recipie sounds delicious. I added asparagus to my pea soup as well because it is in season and around. This is what I will be eating for dinner tonight with garlic and parmesan toast

  4. Kimberly says

    Quick question! I could not find this brand of split peas:/ can you tell me the size package that is? I found a 16oz bag and I want to make sure that this is the correct size.

    • Meg D says

      The bag in the picture says 20 oz (so you need an additional 4 oz to go with your current bag). Hope that helps.

  5. says

    I made this soup with just a couple of changes. I didn’t puree it, and I put the parmesan cheese right on the soup instead of having bread with it. DELICIOUS!!


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