Spicy Split Pea Soup Recipe

5 2 3
Spicy Split Pea Soup Recipe
Spicy Split Pea Soup Recipe photo by Taste of Home
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Spicy Split Pea Soup Recipe

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5 2 3
Publisher Photo
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours

Ingredients

  • 1 package (16 ounces) dried green split peas
  • 6 cups water
  • 1 meaty ham bone or 2 pounds smoked ham hocks
  • 4 chicken bouillon cubes
  • 3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin

Directions

In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through. Yield: 8-10 servings (about 2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Split Pea Soup in Country August/September 1998, p49

Nutritional Facts

1 cup: 215 calories, 3g fat (1g saturated fat), 11mg cholesterol, 477mg sodium, 32g carbohydrate (6g sugars, 13g fiber), 15g protein.

  • 1 package (16 ounces) dried green split peas
  • 6 cups water
  • 1 meaty ham bone or 2 pounds smoked ham hocks
  • 4 chicken bouillon cubes
  • 3 to 5 medium Anaheim peppers, roasted, peeled, seeded and chopped or 2 to 3 cans (4 ounces each) chopped green chilies
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  1. In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through. Yield: 8-10 servings (about 2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Split Pea Soup in Country August/September 1998, p49

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jsachse User ID: 3048539 47616
Reviewed Mar. 5, 2012

"Every time I make a ham, my husband requests this pea soup! It is wonderful and I have made it many, many times! Yum!"

MY REVIEW
acf7 User ID: 2380092 58758
Reviewed Dec. 21, 2008

"Great! The best pea soup recipe I have found! I use sodium free bouillon as the ham adds enough salt. I also use 3 cans of green chilies."

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