This split pea soup is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!

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Recipe Summary

prep:
30 mins
cook:
8 hrs 12 mins
additional:
1 hr
total:
9 hrs 42 mins
Servings:
8
Yield:
1 pot of soup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Stock:
Soup:

Directions

Instructions Checklist
  • Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours.

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  • Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.

  • Skim off fat and pour stock into a slow cooker.

  • Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.

  • Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours.

  • Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.

Nutrition Facts

322 calories; protein 16.5g; carbohydrates 55.7g; fat 2.4g; cholesterol 3.8mg; sodium 1637.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2018
I looked up a homemade version of the sazon seasoning and it was really good! I used chicken stock made with herbs and white wine to make the ham stock and added a bit of winr to the soup as well. Lots of flavor! I made it for a soup and salad event at church and most of it was gone! Read More
(2)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/05/2018
I looked up a homemade version of the sazon seasoning and it was really good! I used chicken stock made with herbs and white wine to make the ham stock and added a bit of winr to the soup as well. Lots of flavor! I made it for a soup and salad event at church and most of it was gone! Read More
(2)
Rating: 4 stars
01/16/2018
I decided to make this yesterday while I had time on my hands and a ham bone in the freezer I wanted to get rid of. I made as written except that I did not reserve the ham to add back in the soup. I love the flavor ham adds to split pea soup but I do not like hunks of it in my soup. I never have. The one main issue I had with this is that there is way too much carrot going on. The carrot taste overpowered the pea taste and it shouldn't be like that. I will use half the carrots next time. My other issue was the consistency. It was the perfect look and thickness at 6 hours. I really didn't want to blend 1/3 of it. I mean it was perfect at that point. Against my better judgement I went ahead and did it and instantly regretted it. Not only was it thick as mud but it went from a pretty green to very unappealing color. With all of this being said I am still giving this 4 stars. The taste would be great if you cut the carrots in half. You be the judge on the blending part. Read More
Rating: 5 stars
05/11/2020
Delicious and better than a restaurant! Like Grandma used to do! Read More
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Rating: 5 stars
05/03/2019
yum I only used 2 packets from the 1.41 oz box. that seemed more appropriate. Will make again Read More
Rating: 2 stars
09/25/2020
Too much work. I made it exactly as written. Didn't care for the wine. Read More
Rating: 4 stars
03/13/2019
Very good- did not use wine but did everything else and enjoyed it very much. Read More
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Rating: 5 stars
01/09/2021
First I used the slow cooker to make my ham bone stock. 10 hours on high, then 12+hours on low. I finished on the stove. I used both yellow and green split peas. No potatoes or wine. Large (8 quart) batch. Turned out delicious. Read More
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