Old-Fashioned Split Pea Soup with Ham Bone Recipe

4 19 23
Old-Fashioned Split Pea Soup with Ham Bone Recipe
Old-Fashioned Split Pea Soup with Ham Bone Recipe photo by Taste of Home
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Old-Fashioned Split Pea Soup with Ham Bone Recipe

Read Reviews
4 19 23
Publisher Photo
This old-fashioned favorite is not only a snap to make but it's economical, too, confirms Laurie Todd of Columbus, Mississippi. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 2-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 2-1/2 hours

Ingredients

  • 1 package (16 ounces) dried green split peas
  • 1 meaty ham bone
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup chopped carrot
  • 1 cup chopped celery

Directions

Sort peas and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Split Pea Soup in Country Woman September/October 2001, p40

Nutritional Facts

1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein.

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  • 1 package (16 ounces) dried green split peas
  • 1 meaty ham bone
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup chopped carrot
  • 1 cup chopped celery
  1. Sort peas and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
  2. Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
  3. Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).
Originally published as Split Pea Soup in Country Woman September/October 2001, p40

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Reviews forOld-Fashioned Split Pea Soup with Ham Bone

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MY REVIEW
Margie User ID: 9186841 286164
Reviewed Apr. 5, 2018

"This recipe calls for too much water. I must have simmered this soup for three hours to get it to a decent consistency. At this point it was tasty but I most likely will not use this recipe again"

MY REVIEW
uut4690 User ID: 3515825 281752
Reviewed Jan. 8, 2018

"I found this to be a very standard split pea soup recipe. It was tasty and easy. I used the 2.5 qts of water and fine with the consistency. I may have simmered a bit longer. I usually find a soup like this to start out a little less thick but once cooled and reheated, I could have added a little water. I'll use again."

MY REVIEW
a User ID: 9384526 280296
Reviewed Jan. 1, 2018

"I misread the water to be 2 1/2 cups instead of 2 1/2 quarts! Because of that - this soup was excellent. Recipe needs to be modified to reflect a change in the water - 2 1/2 quarts w/ have def made for a watery soup like many reviewers state. I also added about 1 1/2 cups diced ham chunks and after the initial one hour soak I put all the ingredients in at one time and cooked for 1 1/2 hours (instead of a 2 step cooking process). Also - I did use probably about 3 to 3 1/2 cups of water in total b/c it barely covered the ingredients at first."

MY REVIEW
Nancy.umbdenstock User ID: 8778330 244241
Reviewed Feb. 21, 2016

"easy to make, perfect for a cold winter day."

MY REVIEW
dF203aR4 User ID: 8691023 241423
Reviewed Jan. 9, 2016

"Yes well this here recipe is a 5 star in my mind. I added potatoes and bacon because I had to use it up but even without them it was delicious. Thank you. It's a repeat in my home. ??"

MY REVIEW
glenlake4805mi User ID: 5702929 241047
Reviewed Jan. 4, 2016

"This soup has good flavor - depending mostly on the quality and taste of your hambone, but I would have to agree with those reviewers who complain of how thin this soup is. It is significantly thinner than any other split pea soup I've ever made. I would suggest holding back 2-3 cups of the water that they suggest using and I would guess you won't decide to add it in later."

MY REVIEW
mike57111 User ID: 8678353 240431
Reviewed Dec. 28, 2015

"A minus 5. worst recipe ever. watery, no flavour. I have made dozens of good pea soups. This one goes in the garbage. even 2 qts might be too much. no saving this."

MY REVIEW
Lpcausin User ID: 8599783 236156
Reviewed Nov. 1, 2015

"Very watery. It's been cooking for a few hours now and it hasn't thickened yet. I only added 2 qts of water instead of the 2.5qts. I was hoping for a thick pea soup."

MY REVIEW
Jenny672011 User ID: 8161346 230814
Reviewed Aug. 6, 2015

"This is the first split pea soup I've ever made. It is yummy and easy to make. I am no cook and even forgot to add peas as the ham bone was cooking, lol. But I added the peas when I added the carrots and celery and let it cook til peas were done. So, so cook.:)"

MY REVIEW
olauezzari User ID: 8238476 219300
Reviewed Jan. 30, 2015

"This is a simple, wonderfully tasting Pea soup. Last Winter, I gave away 3 ham bones because all of the recipes I had were so complicated and over done. Use this, cook often and enjoy!"

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