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Split Pea Soup

 Split Pea Soup
This hearty classic is a great dish for all cooks, whether a beginner or more experienced. Not only is it nourishing and inexpensive, it's simple to make.—John Croce Jr., Yarmouth, Massachusetts
6-8 ServingsPrep: 25 min. Cook: 15 min. + simmering

Ingredients

  • 1 pound dried green split peas
  • 2 smoked ham hocks (about 1-1/2 pounds)
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 chicken bouillon cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 8 to 10 cups water
  • 1 bay leaf

Directions

  • In a Dutch oven, combine all of the ingredients; bring to a boil.
  • Reduce heat; leaving cover ajar, simmer for 3 hours, stirring
  • occasionally.
  • Discard bay leaf. Remove the ham hocks; when cool enough to handle,
  • cut meat into bite-size pieces. Return meat to the soup and heat
  • through. Yield: 6-8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 491 calories, 21 g fat (7 g saturated fat), 93 mg cholesterol, 669 mg sodium, 38 g carbohydrate, 15 g fiber, 38 g protein.