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

Wisconsin Split Pea Soup Recipe

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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

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

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
(23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 23, 2016

"We absolutely love this soup. Twice a year at Christmas & Easter Trader Joe's sells their spiral ham. I always buy extra to freeze. Always use the hambone for this soup. The person who gave a one star below, perhaps they used too much marjoram as it can taste like a lemony oregano."

MY REVIEW
Reviewed Jan. 4, 2016

"It's a great recipe, but it can be much better if you add 1 lb of cooked and cubed ham to the soup, so it would be more chunky.

It's a keeper! Just need a little bit of tweaking on this recipe."

MY REVIEW
Reviewed Sep. 27, 2015

"Sorry, but this was the WORST split pea soup recipe I ever had or made. Had a lemony flavor, and I don't know how, since nothing lemony was in it. After my husband said it had too much of something, I tasted it, even tried a bowl, but couldn't even finish the bowl. Dumped the rest in the toilet. No stars here. And we LOVE a good split pea soup! Only added a star because otherwise it wouldn't post."

MY REVIEW
Reviewed Feb. 14, 2015

"Excellent! My spouse normally hates split pea soup but she loved this."

MY REVIEW
Reviewed Nov. 15, 2014

"I've been making this soup since I found it in Taste of Home! That's been over 13 years ago! You can make the recipe as written or change it up to your liking . Either way it's always delicious!! Thank you Linda Rock for submitting it!!"

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