Split Pea and Ham Soup I

Split Pea and Ham Soup I

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"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

Ingredients 2 h 30 m {{adjustedServings}} servings 413 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 72.2g
  • 23%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
  2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
  3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.
Tips & Tricks
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See how to make this hearty and satisfying soup.

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Reviews 351

  1. 445 Ratings

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larryb33
12/9/2005

There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty.

frenchy
11/6/2008

i always soak my peas overnight,,2 reasons , they cook faster and the more you soak and keep changing the water the less gas you will have from the peas! great recipe!

Annie LaBarba
4/17/2006

Absolutely FANTASTIC. I used the Easter ham bone, chopped up a little extra ham, threw it in the slow cooker with half a chopped onion, a pound of dried split peas, a quart of chicken broth and a little s&p and ground mustard and walked away. 6 hours later it was the most incredibly rich and flavorful pea soup I've ever tasted. Didn't even soak the peas. Will definitely make again.