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Split Pea Soup with Homemade Ham Bone Stock

Rated as 4.5 out of 5 Stars

"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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Ingredients

9 h 42 m servings 322
Original recipe yields 8 servings (1 pot of soup)

Directions

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  1. 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.
  2. 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.
  3. Skim off fat and pour stock into a slow cooker.
  4. 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.
  5. 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.
  6. 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


Per Serving: 322 calories; 2.4 55.7 16.5 4 1637 Full nutrition

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Reviews

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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 wel...

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 sou...