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Split Pea Soup Recipe

Split Pea Soup Recipe photo by Taste of Home

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This old-fashioned favorite is not only a snap to make but it's economical, too, confirms Laurie Todd of Columbus, Mississippi. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill.

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Split Pea Soup Recipe

Prep: 15 min. + standing Cook: 2-1/2 hours

Yield: 10 Servings

15 150 165

Ingredients

1 package (16 ounces) dried green split peas
1 meaty ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup chopped carrot
1 cup chopped celery

Directions

Sort peas and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 202 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 12 g fiber, 14 g protein.

Originally published as Split Pea Soup in Country Woman September/October 2001, p40

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Reviews for Split Pea Soup

Split Pea Soup

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(1-8) of 8 reviews

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Reviewed on Oct. 10, 2012 by beeman42

Perfect consistancy and taste!

Reviewed on Aug. 30, 2012 by RKRKRK

Nice Recipe

Reviewed on Jan. 10, 2012 by pelican67

I don't know why you boil the peas to start. My soup has been cooking for hours and is still watery and my peas have vanished :( I will try recipe again minus that pre-boil part. Would be nice to see a pea :)

Reviewed on Dec. 28, 2011 by lbchase

Personally I would decrease water by a quart.Ham has alot of water in it

Reviewed on Oct. 04, 2011 by shecooksalot

Very good split pea soup. I had to soak my peas for 4 hours, so the soup took a long time to make. It also didn't turn out as thick as other split pea soups. I ended up taking two cups of water out so it wouldn't overflow on my stove, but it was still a thinner split pea soup. However, it was very good and my husband loved it.

Reviewed on Feb. 27, 2010 by RStout

Very flavorful and creamy.

Reviewed on Feb. 21, 2010 by datzme57

I've never made split pea soup before, and was a bit unsure how to make it. This recipe is simple, easy and DELICIOUS!! I did not add any of the spices outside of salt & pepper and I would leave the lid slightly off to allow steam to escape as it cause a mess on my stove. But this recipe is excellent and produces a hearty, thick soup.

Reviewed on Jan. 05, 2010 by angela leach

I did not change a thing. The time for cooking was right. Not one crunchy pea. The flavor was great. Soaked for 4 hours. No salt ham was salty enough for us.