Boyertown PA
11-15-2026 4:12am

Philosophizing About Food With Francine: Split Pea Soup

by Francine Black


“Pease porridge hot, pease porridge cold, pease porridge in the pot nine days old."

Today we call this split pea soup! 

Here we have another ancient food that has sustained civilization for over 20,000 years and in fact, pea soup is considered the earliest soup ever created by humans as remnants of this soup were found in ancient caves. 

Native to China and Southwest Asia, the pea was cultivated and heartily consumed by the early Greeks and Romans in later millennia. The Greeks so enjoyed pea soup that street-side vendors even sold a porridge of dried peas to passers by. I guess it was the fast food of the ancients! 

A thick pea stew was the main source of nutrition for the Roman armies as they marched west into France and England. By the Middle Ages, this economical food became a staple in England and was even featured in that famous nursery rhyme. 

Those early beldames kept a pot of pease porridge bubbling on the hearth for days on end only adding water or peas to the original concoction as needed. In time they added ham to the porridge and created the version widely enjoyed today. Here we have another example of a legume that is delicious and absolutely loaded with plant-based protein, dietary fiber and key vitamins and minerals. 

In our version I’ve added some extra veggies and small bits of uncured ham, but this dish doesn’t really need any meat to make it a perfectly lovely meal. We especially enjoyed a dish of soup on a cold day like today!   

In response to a request, Francine shares this narrative about how to make the soup.

I always start any soup with mirepoix ( finely diced onion or leek, carrot and celery) and sautée on lowish heat in a bit of olive oil and butter. 

When those veggies have sweated and begin to release their aromas, I add bits of diced tomato and finely chopped butternut squash or potato. 

Stir them around and then add 2 containers of your favorite broth. (I use either organic low salt vegetable or chicken). 

For every cup of split peas you’ll add 1 1/2 cups of broth, but I have extra ready to add if the soup gets too thick. 

Next add 2 cups of lentils, fresh chopped parsley, and thyme, a bay leaf, some freshly ground pepper, and ham or smoked sausage. I don’t salt until the end. 

One caution, peas scorch easily so keep the heat low and make sure to check that there is always enough liquid in the pot. 

Now the soup can simmer 30 or 40 minutes. Stir from time to time. 

A few minutes before the lentils are soft, I tear in a cup or two of kale leaves and add 1/2 cup of cream. 

Time to adjust the salt and pepper to your taste.

Enjoy! 

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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