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Split Pea Soup
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4.80 from 25 votes

Split Pea Soup Recipe

You'd never know you could get so much health-supporting fiber from a bowl of soup! Split Pea Soup inspired by Joy of Cooking, 75th Anniversary edition, page 134
Prep Time5 minutes
Total Time2 hours
Course: Soup
Cuisine: American
Keyword: joy of cooking, lentils
Servings: 6 cups

Ingredients

  • 1 small ham hock or ham bone
  • 2 cups green split peas rinsed and picked over
  • 8 cups cold water
  • 1 large carrot diced
  • 1 large celery rib diced
  • 1 medium onion diced
  • 2 garlic cloves minced (I used 4!)
  • 1 bouquet garni 3-4 sprigs parsley, ⅓ to ½ bay leaf, 2 sprigs thyme, 1 leek white white part only, 2 cloves
  • salt and black pepper to taste
  • optional garnish: toasted croutons, shredded cooked ham, fresh peas, chopped fresh parsley and chives

Instructions

  • Combine ham bone, 2 cups green split peas, and cold water in soup pot. Bring to a boil, reduce the heat, and simmer for 1 hour.
  • Stir in diced carrots, diced celery, diced onions, minced garlic, and bouquet garni. Simmer until the ham bone (or ham hock) and peas are tender, about 1 hour more.
  • Season with salt and pepper to taste.
  • Remove from heat and remove the ham bone or ham hock. Discard the bone, skin, and fat. Dice the meat and return it to the soup. For a thicker soup, simmer to the desired consistency. Stir to blend before serving.
  • Garnish with soup croutons, shredded ham, fresh peas, or fresh chopped herbs if using.
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Notes

Store leftover Split Pea Soup in an airtight container in the refrigerator for up to three days or freezer for two months. Re-heat on stovetop.