This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.

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  • Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

  • Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

413 calories; 28.3 g protein; 72.2 g carbohydrates; 0 mg cholesterol; 18.6 mg sodium. Full Nutrition

Reviews (401)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2020
There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty. UPDATE 2/6/20: HBH has discovered that there's quite a market for their hambones. So, they're now $10-15--about the price of a butt or shank ham in the grocery store. Oh well. Read More
(1690)

Most helpful critical review

Rating: 3 stars
03/01/2011
very minimal recipe-its hard to rate the recipe itself when it requires adding so much extra. I always add carrots and celery (not potatoes). I also just pre-soak the peas and rinse them several times. I also use diced up ham chunks in the pre-packages and use a little chicken base to flavor just a little more... After I soak the peas I just throw them in the pot with all the ingredients and cool until it thickens. Read More
(44)
510 Ratings
  • 5 star values: 356
  • 4 star values: 117
  • 3 star values: 26
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
02/06/2020
There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty. UPDATE 2/6/20: HBH has discovered that there's quite a market for their hambones. So, they're now $10-15--about the price of a butt or shank ham in the grocery store. Oh well. Read More
(1690)
Rating: 5 stars
11/06/2008
i always soak my peas overnight 2 reasons they cook faster and the more you soak and keep changing the water the less gas you will have from the peas! great recipe! Read More
(964)
Rating: 5 stars
04/17/2006
Absolutely FANTASTIC. I used the Easter ham bone, chopped up a little extra ham, threw it in the slow cooker with half a chopped onion, a pound of dried split peas, a quart of chicken broth and a little s&p and ground mustard and walked away. 6 hours later it was the most incredibly rich and flavorful pea soup I've ever tasted. Didn't even soak the peas. Will definitely make again. Read More
(911)
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Rating: 5 stars
12/26/2003
I added two ribs of celery and one large carrot sliced thin, a bay leaf, a dash of hot pepper sauce,and a pinch of fines herbes.Good idea to wait on adding any salt until you taste at the end because some ham imparts enough salt. Good soup! We like it with cornbread or any crusty bread. Read More
(495)
Rating: 5 stars
10/24/2006
I did the Slow Cooker version, as suggested in other reviews. I used 1 small onion chopped and 2 Bay Leaves. Also used a smoked ham hock because I didn't have leftover ham w/bone. Put it all in the crock pot/slow cooker (except the oil, didn't need it) and cooked it on low all day (about 8-9 hrs). Then removed the bone and any fat from the ham hock, added another 15 oz. can of chicken broth because it was too thick and some more pepper (didn't use any salt because the ham or ham hock has enough) and served with hot rolls! IT WAS SOOOOO GOOD!!! My husband said he thought it was the best split pea soup he has ever had! Thanks for an EASY AND YUMMY SOUP! Read More
(492)
Rating: 5 stars
12/02/2006
This was FANTASTIC!! I substituted 2 cans of chicken broth for some of the water! DO THIS it's GREAT! I also added some frozen diced carrots and sauteed an onion and added it as well. SUPER DUPER YUMMY!!! Read More
(361)
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Rating: 5 stars
01/02/2008
Split pea soup is a staple in our home (at least once in any 2 week cycle especially during the winter) and this is a good "core" recipe for it. I generally use dried beans (usually 1 lb.) chicken bullion cubes (6-8) and just about any kind of pork bacon sausage or frankfurter (which I sautee in butter and with onions first) I have on hand. I usually cook the soup in my crock pot -- to which I add either (fresh or dried) parsley oregano basil coriander; you know whatever I like/whatever I feel like -- on "low" so that it REALLY slow cooks adding carrots during the last hour (when I raise the temperature to "high"). I rarely include potatoes but if/when I do they are "pre-cooked" and added along with the carrots. Prior to serving I emulsify at least PART of my "batch" (perhaps 1/3rd) in my blender and return it to "the pot". I serve it with a "side salad and either a loaf of "really heavy" and "crusted" bread (an Italian loaf or a French "bagette" is good but my family favors either Sour Dough or Pumpernickel) on the side or refrigerated biscuits or homemade dumplings "on top". Cheese helps as a "garnish" here. While my personal preference is Parmesan some of my family members prefer American while others prefer Swiss. I also put out a container of Sour Cream for anyone (such as myself) who wants to "dollop" it. A meal onto itself! And HEALTHY! NOTE to "newbies" (or to others who have never experienced the WONDER of Split Pea Soup): it is THICK. Especially "t Read More
(259)
Rating: 5 stars
11/18/2007
Best pea soup I've eaten. Great base recipe and a few little additions makes it the best. When sauteing the onions add two diced ribs o' celery and four slice cloves o' garlic. I simmered the peas and veggies with four smoked pork shanks which yielded plenty of meat in the end. Added three diced carrots after 1 1/2 hours of cooking and that's it. Delectable with minimal effort:-) Dave-Petaluma CA Read More
(232)
Rating: 5 stars
10/14/2003
Very good soup! In place of 2/3 of the water I used chicken broth. I also added diced carrots a little crushed garlic and diced smoke-flavored SPAM. I didn't need to add any salt. The taste is wonderful. I do recommend stirring occasionally especially towards the end to avoid allowing the peas to form a thick paste at the bottom of the pan. I also didn't find I needed to simmer for 2 hours. After only about an hour the peas were all cooked down and it was ready to eat. Read More
(203)
Rating: 3 stars
03/01/2011
very minimal recipe-its hard to rate the recipe itself when it requires adding so much extra. I always add carrots and celery (not potatoes). I also just pre-soak the peas and rinse them several times. I also use diced up ham chunks in the pre-packages and use a little chicken base to flavor just a little more... After I soak the peas I just throw them in the pot with all the ingredients and cool until it thickens. Read More
(44)