Old-Fashioned Split Pea Soup with Ham Bone
“Not only is this old-fashioned favourite a snap to make but it’s economical, too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It’s sure to chase away autumn’s chill.” —Laurie Todd, Columbus, Mississippi
| Servings | Prep Time | Cook Time |
| 10servings (about 2-1/2 quarts) | 15minutes + standing | 2-1/2hours |
| Servings | Prep Time |
| 10servings (about 2-1/2 quarts) | 15minutes + standing |
| Cook Time |
| 2-1/2hours |
Ingredients
- 1 package dried green split peas 16 ounces
- 1 meaty ham bone
- 1 large onion chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup chopped carrot
- 1 cup chopped celery
Portions: servings (about 2-1/2 quarts)
Units:
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Ingredients
Portions: servings (about 2-1/2 quarts)
Units:
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Instructions
- Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid.
- Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
- Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.
