Old-Fashioned Split Pea Soup with Ham Bone Recipe photo by Taste of Home
Old-Fashioned Split Pea Soup with Ham Bone
TOTAL TIME: Prep: 15 min. + standing Cook: 2-1/2 hours
YIELD: 10 servings (about 2-1/2 quarts).
Not only is this old-fashioned favorite a snap to make but it's economical too. 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. —Laurie Todd, Columbus, Mississippi
Ingredients
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1 package (16 ounces) dried green split peas
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1 meaty ham bone
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1 large onion, chopped
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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1 bay leaf
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1 cup chopped carrot
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1 cup chopped celery
Directions
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1.
Sort peas and rinse with cold water. Place peas 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 1-4 hours or until peas are softened. Drain and rinse peas, discarding liquid.
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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.
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3.
Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
Nutrition Facts
1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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