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Wisconsin Split Pea Soup

16 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. + cooling Cook: 3 hours + cooling

Makes

12 servings (3 quarts)

Updated: Oct. 23, 2022
Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup. —Linda Rock, Stratford, Wisconsin
Wisconsin Split Pea Soup
Wisconsin Split Pea Soup Recipe photo by Taste of Home
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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.