Wisconsin Split Pea Soup Recipe
Wisconsin Split Pea Soup Recipe photo by Taste of Home

Wisconsin Split Pea Soup Recipe

Publisher Photo
Field peas that have been dried (split peas) have been a staple soup ingredient for country cooks for years. One super recipe is Wisconsin Split Pea Soup. The recipe was sent in by field editor Linda Rock (left) of Stratford. "Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup," Linda confirms. "I also plant peas in my garden each year," she says. "They grow so well here that I pick enough to freeze and enjoy all winter."
TOTAL TIME: Prep: 10 min. + cooling Cook: 3 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + cooling Cook: 3 hours + cooling
MAKES: 12 servings

Ingredients

  • 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

Directions

  1. 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.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
  3. 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).
Originally published as Wisconsin Split Pea Soup in Taste of Home April/May 2001, p45

Reviews for Wisconsin Split Pea Soup

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 22, 2014

I have made this soup many times, and it is very good!!

MY REVIEW
Reviewed Jan. 13, 2014

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!

MY REVIEW
Reviewed Dec. 12, 2013

taste great

MY REVIEW
Reviewed Apr. 14, 2013

Wonderful! I subbed broth for water

MY REVIEW
Reviewed Apr. 11, 2013

I also used chicken broth in addition to the water. I added more veggies and instant potatoes to thicken. I also add a bay leaf while simmering.

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