I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.

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  • Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

Nutrition Facts

348.3 calories; 26.6 g protein; 38.2 g carbohydrates; 35.2 mg cholesterol; 694.3 mg sodium. Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2011
Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. for added flavor. Or simmer in a stock pot all day and proceed to what I do next: I pour cooked stock (over a fine mesh strainer) into a large bowl or pot, refrigerate until fat solidifies on top & remove it. (After the ham bone cools, I remove all useable meat.) Discard all the leftover stock goop. I simmer rinsed/cleaned split peas in the defatted ham stock (8 - 10 cups) for an hour with 1/2 C diced celery & onion. Then, I add 2 cups diced potatoes, a bay leaf, another clove of crushed garlic & a dash of liquid smoke. After another hour; I add 1 C. diced carrots & reserved ham (& more diced ham from leftovers) and simmer on low until peas all broken down & carrots are soft. I then I add 1 sm can of Evap milk for body and simmer for a few more minutes. Of course you can add or detract whatever spices/herbs and I added a tsp of McCormicks Carribean Jerk Seasoning to give more spice/earthiness to my soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added before serving gives the soup a note of acidity as well. I know, I changed this up some but, I can't help myself, LOL. Read More
(439)

Most helpful critical review

Rating: 3 stars
01/12/2004
Simmering overnight makes for a rich stock but don't forget to simmer with chopped onion carrots and celery discarding them upon straining the stock. Next time I plan to use about half the amount of pepper - it was a bit too spicy. Also because I like my soup thick I used 2 lbs of split peas instead of 1 lb. Read More
(136)
137 Ratings
  • 5 star values: 96
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/03/2011
Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. for added flavor. Or simmer in a stock pot all day and proceed to what I do next: I pour cooked stock (over a fine mesh strainer) into a large bowl or pot, refrigerate until fat solidifies on top & remove it. (After the ham bone cools, I remove all useable meat.) Discard all the leftover stock goop. I simmer rinsed/cleaned split peas in the defatted ham stock (8 - 10 cups) for an hour with 1/2 C diced celery & onion. Then, I add 2 cups diced potatoes, a bay leaf, another clove of crushed garlic & a dash of liquid smoke. After another hour; I add 1 C. diced carrots & reserved ham (& more diced ham from leftovers) and simmer on low until peas all broken down & carrots are soft. I then I add 1 sm can of Evap milk for body and simmer for a few more minutes. Of course you can add or detract whatever spices/herbs and I added a tsp of McCormicks Carribean Jerk Seasoning to give more spice/earthiness to my soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added before serving gives the soup a note of acidity as well. I know, I changed this up some but, I can't help myself, LOL. Read More
(439)
Rating: 5 stars
12/27/2004
I put my ham bone in my 7 quart crock pot right after supper and simmered it over night. I added everything else in the morning except the peas and also added some basil oregano and thyme as well as some chopped celery then added the peas after lunch. We went out for our boxing day shopping and had a great soup for supper that tasted just like my moms. Thanks for a great recipe. Read More
(149)
Rating: 3 stars
01/12/2004
Simmering overnight makes for a rich stock but don't forget to simmer with chopped onion carrots and celery discarding them upon straining the stock. Next time I plan to use about half the amount of pepper - it was a bit too spicy. Also because I like my soup thick I used 2 lbs of split peas instead of 1 lb. Read More
(136)
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Rating: 5 stars
01/18/2005
I added about 2 cups of cubed potatoes to this recipe. I put them in the pot about 30 minutes before it was completely done. They were cooked just right and were an excellent addition to the recipe. I also added a bit of salt and extra freshly-ground black pepper. I will certainly make this soup again! Read More
(80)
Rating: 5 stars
09/11/2003
This was by far the best split pea soup I've ever made! I followed the recipe to the letter which I never do and I wouldn't change a thing! Read More
(56)
Rating: 5 stars
01/07/2008
I had lots of broth when I cooked the bone and ham so I used 2 20-oz packages of split peas 2 onions and 2 carrots (that was about a cup of carrots). I sautéed the onion and carrots together in a little bit of olive oil and added them to the broth once I removed the fat from cooling it all night and heated it up. I threw in the peas and the ham and because I had used left over honey-baked ham I added a dash of Worcestershire sauce a teaspoon of thyme a dash of Cholula hot sauce and 3 bay leaves to cut the sweetness a little. I heated it up a little bit but had to stop due to unexpected company. Today I started it back and put it on low on the stove and left for about an hour and a half. Well luck was with me because I accidentally have hit the button on the stove and it was on High the whole time I was gone! I thought for sure the peas would be stuck to the bottom of the pot but all that happened was the peas broke down and the soup was done! I did run the immersion blender around a little just to make sure most of it was liquidated. I can t believe how lucky I was and also because this soup is GREAT. Thanks for a great recipe! Read More
(53)
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Rating: 4 stars
12/29/2003
I like my soup a little thicker so I added an extra half bag of peas and also added 2 diced potatoes 15 min after the carrots. Reduce the pepper to one teaspoon and this is still quite peppery. Great recipe! Read More
(45)
Rating: 5 stars
12/23/2003
Great done in crock pot! Read More
(45)
Rating: 5 stars
05/10/2003
This recipe has been updated to include 1 cup chopped carrots in the ingredient list. Read More
(28)