I created this recipe when I did not have a ham bone laying around and was really needing some good split pea soup. Serve a hot bowl of this soup with a nice crusty bread of your choice. I did not add any salt to this recipe due to the ham, but you can add salt as needed.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 15 mins
additional:
3 hrs
total:
5 hrs 45 mins
Servings:
8
Yield:
8 servings
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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 split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.

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  • Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.

  • Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.

  • Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

Cook's Note:

If mixture is too thick add some more chicken stock. If it's too thin, simmer with cover off until desired consistency is reached.

Also, if you want the mixture to be smooth: when you remove the neck bones, it is the time to get out the boat motor (or blender) and puree the soup.

Nutrition Facts

562 calories; protein 52.7g 106% DV; carbohydrates 36.8g 12% DV; fat 22g 34% DV; cholesterol 116.2mg 39% DV; sodium 2088.5mg 84% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
04/07/2016
Found the recipe AFTER I boiled down the Easter ham bone and removed the meat from the bone. So I used the ham broth created in the cook down instead of chicken broth. Gave it a little extra ham flavor. Followed the recipe as written after that. Very tasty split pea soup! Read More
(1)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2015
Fabulous! I used a ham steak because that's what I had on hand and a heaping teaspoon of Better than Stock Ham base. No other changes! Hubby said it was the best tasting ever. Read More
(1)
Rating: 5 stars
09/24/2014
I made this just as is with one exception:I didn't have any ham sitting around so I got a pound of thick-sliced smoked ham from the deli chopped it up and added it. This came out delicious. I probably could have rinsed the ham as it's rather salty but I like that. I also could have used less ham as I'm frugal and that ended up being a lot of ham. Read More
(1)
Rating: 4 stars
04/07/2016
Found the recipe AFTER I boiled down the Easter ham bone and removed the meat from the bone. So I used the ham broth created in the cook down instead of chicken broth. Gave it a little extra ham flavor. Followed the recipe as written after that. Very tasty split pea soup! Read More
(1)
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Rating: 4 stars
12/20/2015
This is the best basic version of split pea soup to make your own additions from. Try adding some cubed potatoes or rosemary or cubed ham or whatever. Go nuts it would be hard to screw it up too badly. Read More
(1)
Rating: 5 stars
07/22/2014
Loved it!! Best pea soup ever Read More
(1)
Rating: 5 stars
01/05/2016
Added more pepper onions and garlic. It was Great!!!! Read More
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Rating: 5 stars
09/13/2015
Yes will make again it was a great soup. I did add finely chopped fresh rosemary to the sauting of the veggies it just added something - something. Read More
Rating: 4 stars
11/06/2016
I used this as a base for the soup. I did not soak the split peas. I halved the ingredients. I used mostly leaks with a little onion celery carrots and 2 small diced potatoes. In addition to the spices listed I used some basil and herbes de provdence splice blend. After simmering awhile i added just a little bit of hot sauce Worcestershire sauce and a splash of white wine. I simmered and stirred often for a total of 90 minutes. No salt was added since I added about 12 oz of diced smoked ham. Using a wisk to stir during the last half hour broke up the potatoes and thickened the soup to a smooth perfections. Just a splash of half and half at the end finished everything off beautifully. This is as comfort food as it gets. Try it and adjust things as you go. This was really fun to make. Great leftovers for take to work lunch! Read More