- 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
- 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).
Reviews for Old-Fashioned Split Pea Soup with Ham Bone
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"This is the first split pea soup I've ever made. It is yummy and easy to make. I am no cook and even forgot to add peas as the ham bone was cooking, lol. But I added the peas when I added the carrots and celery and let it cook til peas were done. So, so cook.:)"
"This is a simple, wonderfully tasting Pea Soup. Last Winter, I gave away 3 ham bones because all of the recipes I had were so complicated and over done. Use this, cook often and enjoy!"
"This soup was really good!! It wasn't thick like other split pea soup recipes but the taste was really good!! I bought an extra piece of ham to add to the soup and I used 1/2 tsp. of salt instead of 1 tsp. of salt because our house uses reduced sodium recipes. I also soaked the peas for 1 hour like the recipe says but I did not add the peas to the soup until the bone was removed from the soup because I saw the other reviews about the peas being mushy. I will definitely be making this again, thanks!!!!!"
"Perfect consistancy and taste!"