- 1 package (16 ounces) dried split peas
- 8 cups water
- 2 medium potatoes, peeled and cubed
- 2 large onions, chopped
- 2 medium carrots, chopped
- 2 cups cubed fully cooked lean ham
- 1 celery rib, chopped
- 5 teaspoons reduced-sodium chicken bouillon granules
- 1 teaspoon dried marjoram
- 1 teaspoon poultry seasoning
- 1 teaspoon rubbed sage
- 1/2 to 1 teaspoon pepper
- 1/2 teaspoon dried basil
- In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. Yield: 12 servings (3 quarts).
Reviews for Split Pea Soup with Ham
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This was awesome! We substituted the water with vegetable broth, and sweet potatoes for regular baking potatoes, added garlic and shortened cooking time to about an hour. No salt is needed at all, this was very flavorful! We used ham and served with warm cornbread! This is a winner!!
I have made this many times since I first saw it years ago in Taste of Home. As I remember it was submitted by a lady from my town of Alta Loma, California--so I had to try it! It is a family favorite many times over. I made it tonight for Christmas Eve, for the first time with bacon instead of ham. Hoping for good results as usual.
I used an immersion blender at the end. The whole family loved it!!
This is not only hearty, but a little different twist to split pea soup. Made this for company tonight, they thought it was delicious. Will make it again, and again.