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Old-Fashioned Split Pea Soup with Ham Bone

 Old-Fashioned Split Pea Soup with Ham Bone
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.
10 ServingsPrep: 15 min. + standing Cook: 2-1/2 hours


  • 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.

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Old-Fashioned Split Pea Soup with Ham Bone (continued)

Directions (continued)

  • 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.