Split Pea and Ham Soup

    Split Pea and Ham Soup

    (1067)
    Save this recipe
    3hr20min


    923 people made this

    About this recipe: This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. You can choose to soak the peas overnight or use the faster method explained in the recipe.

    Ingredients
    Serves: 8 

    • 500g dried split peas
    • 2 litres cold water
    • 750g ham bone
    • 2 onions, thinly sliced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 pinch dried marjoram
    • 3 celery sticks, chopped
    • 3 carrots, chopped
    • 1 potato, diced

    Directions
    Prep:10min  ›  Cook:2hr10min  ›  Extra time:1hr  ›  Ready in:3hr20min 

    1. In a large stock pot, cover peas with cold water and soak overnight, or speed things up by simmering the peas for 5 minutes, then soaking them for 1 hour.
    2. Once peas have soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil, then simmer for 1½ hours, stirring occasionally.
    3. Remove the bone from the pot, dice the meat and return it to the soup. Discard bone.
    4. Add celery, carrots and potatoes to the pot and cook slowly, uncovered, for 30 to 40 minutes, or until vegetables are tender.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (1067)

    Reviews in English (1065)

    by
    1428

    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.  -  26 Feb 2008  (Review from Allrecipes US | Canada)

    by
    1226

    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!  -  29 Feb 2008  (Review from Allrecipes US | Canada)

    by
    672

    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.  -  06 Jan 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate