Split Pea and Ham Soup II

Split Pea and Ham Soup II

78

"I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup."

Ingredients

1 d 20 m {{adjustedServings}} servings 348 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
  2. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.
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Reviews

78
  1. 97 Ratings

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Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. fo...

I put my ham bone in my 7 quart crock pot right after supper and simmered it over night. I added everything else in the morning except the peas and also added some basil oregano and thyme as wel...

Simmering overnight makes for a rich stock but don't forget to simmer with chopped onion, carrots and celery, discarding them upon straining the stock. Next time I plan to use about half the am...