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Wisconsin Split Pea Soup Recipe

Wisconsin Split Pea Soup Recipe

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 YIELD: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).

Reviews for Wisconsin Split Pea Soup

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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!!"

MY REVIEW
Reviewed Oct. 23, 2014

"This is by far the best pea soup recipe ever!! I've made it without meat and it is equally delicious. Don't know if you have ever tried yellow split peas, but they take pea soup to a whole new level, I very seldom use the green anymore, they have a slightly sweeter taste and are oh so smooth. I have also made this with smoked sausage, absolutely delicious............smokiness all through the soup. If you need to thicken your soup (once the soup is done) cook on high speed from 10 - 15 minutes, stirring constantly or the soup will stick and burn, and can't have that..................BON APPETITE!!"

MY REVIEW
Reviewed Oct. 12, 2014

"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."

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 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."

MY REVIEW
Reviewed Mar. 27, 2013

"This soup was delish! Only changes I made was to sauté the veggies first with minced garlic before putting them in the soup. Also used one quart of veggie broth along with the water. Forwarded this recipe to family."

MY REVIEW
Reviewed Mar. 6, 2013

"... It was rather thin so I added some instant potatoe flakes and it thickened it up just right... This is a fantastic recipe ... I should add too: I didn't have any parsley flakes, so I didn't put any of those in... I didn't have any garlic-salt so I just added garlic powder with a sprinkle of salt... I did have marjoram though and I probably put in a full teaspoon of that... I used a smoked spiral-cut ham with a lot of meat on it still... They're right, those bones are "hot" when you pull them out to take the meat off... It's really great though... I think I'll add a bit more carrots, celery and potatoes, too ... This is a fun recipe, cuz you can add & subtract and it still turns out Great .!!! :) ..."

MY REVIEW
Reviewed Dec. 31, 2012

"This was yummy! I'm excited to make this throughout the winter."

MY REVIEW
Reviewed Jan. 4, 2011

"I really liked this soup. It was very good tasting and I can't wait to make it again."

MY REVIEW
Reviewed Jan. 19, 2010

"This was so good but I used chicken broth instead of water and careful not to overstir!"

MY REVIEW
Reviewed Jul. 20, 2009

"Sounds delicious, It might be good even with no meat for a Lenten meal."

MY REVIEW
Reviewed Dec. 10, 2007

"Excellent Recipe"

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