National Split Pea Soup Week

National Split Pea Soup Week celebrates the hearty soup made with dried split peas. It takes place during the second full week of November and dates back to 1969, when the Pulse Growers Association established the observance in America. The Daily Gardener’s account notes that split pea soup began in New England during the 19th century and that many recipes include ham or a ham bone.

Split peas are dried, peeled, and split pea seeds, a process that helps them cook more quickly and gives the soup its characteristic texture. They may be green or yellow, and the soup can be prepared with meat or without it. The dish is also connected with the old rhyme “Pease porridge hot, pease porridge cold,” which refers to split pea soup. Crescent Dragonwagon’s discussion of the week also mentions a long-standing Thursday pea-soup tradition in Sweden and Finland.

How to Observe National Split Pea Soup Week

Celebrate by cooking or enjoying a bowl of split pea soup. Try a version with ham or a ham bone, or prepare a meatless variation. You can also experiment with green or yellow split peas and compare different recipes, such as the one featured in The Daily Gardener’s National Split Pea Soup Week article.

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