Wisconsin Split Pea Soup Recipe
- 1 pound dried green split peas
- 2-1/2 quarts water
- 1 meaty ham bone or 2 smoked ham hocks
- 1-1/2 cups chopped onion
- 1 cup each diced celery, carrots and potatoes
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried marjoram
- Salt to taste
- In a Dutch oven, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
- Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through. Yield: 12 servings (3 quarts).
Reviews for Wisconsin Split Pea Soup
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"I always use a potato masher to mash up the peas to make a thicker soup.I also use 1 quart vegetable broth along with water for a richer tasting soup. I use chopped ham instead of ham hocks. It is a good basic recipe that you can change and season to your taste."
"I have made this soup many times, and it is very good!!"
"This was delicious! Like other reviewers, I used chicken broth instead of water plus, I added about a cup or so of additional diced ham. Also, I added the veggies right at the beginning of the cooking which I think thickened the soup beautifully. Because of the ham, I used garlic powder and no other salt at all. I'm already planning to make this again with our Easter ham bone. PS: an idea for parents and grandparents: You could try calling this "Dr. Seuss Soup". (You know, Green Eggs and Ham. Well this is Green Soup and Ham) Probably won't work, but it's worth a try!"
"Wonderful! I subbed broth for water"