This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

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  • Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

  • Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Partner Tip

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

Nutrition Facts

310.3 calories; 19.7 g protein; 57.9 g carbohydrates; 0 mg cholesterol; 255.1 mg sodium. Full Nutrition

Reviews (949)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2008
Wonderful soup as is. However, I have made a few changes to "kick it up, a notch". I have added a bay leaf, a couple cloves of garlic, and a pinch of thyme. Instead of the ham bone, I used a ham hock and used up some left over ham cubes I had in the freezer. I also lightly sauteed the onions with some garlic in a little bit of EVOO before adding the Ham Hock. I also did half chicken stock and half water... sure makes a differance in flavor. I also find 2 cups of dried peas, instead of 2 1/2 is more than enough as this soup tends to end up a tad too thick. Read More
(1669)

Most helpful critical review

Rating: 3 stars
04/18/2011
Tasted great in the end but... I followed this recipe literally instead of following my gut. Normally I would make the stock separate and skim off the impurities. I didn't and it foamed up and I lost alot of the onions when I skimmed. Also normally I would sautee the veg before adding stock. I added garlic and cayenne pepper to kick it up a notch. Also, add more water or stock. This recipe makes it way too thick. Read More
(114)
1307 Ratings
  • 5 star values: 970
  • 4 star values: 284
  • 3 star values: 42
  • 2 star values: 2
  • 1 star values: 9
Rating: 5 stars
02/26/2008
Wonderful soup as is. However, I have made a few changes to "kick it up, a notch". I have added a bay leaf, a couple cloves of garlic, and a pinch of thyme. Instead of the ham bone, I used a ham hock and used up some left over ham cubes I had in the freezer. I also lightly sauteed the onions with some garlic in a little bit of EVOO before adding the Ham Hock. I also did half chicken stock and half water... sure makes a differance in flavor. I also find 2 cups of dried peas, instead of 2 1/2 is more than enough as this soup tends to end up a tad too thick. Read More
(1669)
Rating: 5 stars
02/29/2008
I used this recipe as a base for my own creation. This was simply the best soup I have ever made. I did boil the ham hock in chicken broth instead of water for 1 hour ahead of time. Then I added the split peas and pepper (I omitted the salt). I added about 2 cups of diced carrots, 2 cups of celery and 2 cups of potatoes. I added 2 garlic cloves, some parsley flakes, thyme, onion powder (since I left the onions out), 2 bay leaves and the taste was amazing! I was going to blend the split peas before I added the other stuff, but they lost form and made the soup a lot thicker. I hope I can replicate this soup, it was off the hook! Read More
(1369)
Rating: 5 stars
01/06/2006
This recipe is great and can be tweeked to your own preference. I threw all the ingredients into a crock pot, didn't rinse the peas and threw the ham bone in with all the meat on. I cooked it on high for several hours. I probably added more liquid than the recipe called for but then I just threw in a whole bag of dried split peas..so thought I would need more liquid. THe soup was REALLY thick, and so I add more chicken broth to every serving. I also used Thyme instead of marjoram as i didn't have that in the cupboard. I will definately use this recipe everytime I have a ham bone. Read More
(756)
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Rating: 5 stars
02/23/2006
the reason you pre-soak the peas and i keep changing the water ,, is the less gas you have, and that always better... this soup is great ,, ive been making this for years and always use stock (chicken)instead of water,,, awesome Read More
(334)
Rating: 5 stars
03/13/2011
Outstanding! After reading a few reviews I tossed the following into a crock pot: 1 1-lb bag split peas, 2 quarts chicken stock, 1 ham bone, 2 cups cubed ham, 2 cups carrots, 1 diced potato, 1 diced onion, 2 cloves chopped garlic, 1/2 t salt, 1/2 t garlic powder, 1/2 t cumin, 1/4 t paprika, 1/4 t pepper, 2 bay leaves and a pinch marjoram. Cooked on high for 8 hours. Removed ham bone and bay leaves, and cook uncovered for last hour on low. So good! Update 3/13/11 I made this today on the stove instead of a crock pot...crock pot is the way to go. It takes longer, but it's worth it. Read More
(311)
Rating: 4 stars
01/10/2004
Very nice soup. One thing I changed in the recipe was the ham bone. I boiled the bone by itself for 1 1/2 hours before adding the rest of the ingredients. It added alot of flavour. Next time I make this I will omit the potatoes and add 1 clove of garlic. Makes LOTS of soup, will probably scale to 1/2 next time. Read More
(309)
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Rating: 5 stars
04/17/2006
This is the best split pea soup recipe! I've made it three times, and am making it again right now with the ham bone left over from Easter dinner. I don't soak the peas overnight (like my mom used to do), and it still turns out perfect every time. I also will substitute some of the water with chicken broth to give it a little more flavor. The soup freezes really well, too. Read More
(189)
Rating: 5 stars
01/16/2003
Very easy and filling! I used about 1 1/2 cups chopped ham instead of the ham bone. Read More
(126)
Rating: 5 stars
03/03/2005
Delicious! and I hate peas. I followed exactly as written, but I like a little more salt & pepper. I had to thin it out a bit the next day with some milk. It has been mentioned before, but the split peas = a 1 pound bag and I don't think the pre-soak is necessary. Updated, I just made this again using chicken stock pre-frying the onion and not soaking the peas, fantastic!!! Read More
(125)
Rating: 3 stars
04/18/2011
Tasted great in the end but... I followed this recipe literally instead of following my gut. Normally I would make the stock separate and skim off the impurities. I didn't and it foamed up and I lost alot of the onions when I skimmed. Also normally I would sautee the veg before adding stock. I added garlic and cayenne pepper to kick it up a notch. Also, add more water or stock. This recipe makes it way too thick. Read More
(114)