Recipe: Split Pea Soup with Ham

Split Pea Soup with Ham, Courtesy:
Split Pea Soup with Ham, Courtesy:

My mother loved split pea soup. Me…not so much. I didn’t like the color or the irregular texture. I have since made it a few times and I have decided that it’s pretty darn good. I use an immersion blend at the end of the cooking process, to smooth out the soup, to deal with my issues about the texture. It is hearty and filling, and better for you than most cream-based soups.

2 14/ cups dried split peas (1 lb.), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 tsp. pepper
1 ham bone or 2 lbs. ham shanks
3 medium carrots, cut into 1/4″ slices ( 1 1/2 cups)


  1. Heat peas and water to boiling in 4-quart Dutch oven.
  2. Boil uncovered 2 minutes; remove from heat.
  3. Cover and let stand 1 hour.
  4. Stir in onion, celery and pepper. Add ham bone.
  5. Heat to boiling; reduce heat.
  6. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  7. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  8. Stir ham and carrots into soup.
  9. Heat to boiling; reduce heat.
  10. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Food Mingle Blog Alternatives:

  • I substituted low-salt chicken broth for 1/2 of the water, to add more flavor
  • After the soup was done cooking, I used my immersion blender to blend it right in the soup pot – this made it more smooth and really blended the favors.
  • Consider adding a bay leaf if you don’t use chicken broth. It will add flavor. (Be sure to remove it before using the immersion blender.)
  • This tip comes from the Betty Crocker website:

Preparing split peas for cooking is easy! Just pick over the dried split peas and discard any grit or discolored peas. Place the split peas in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander.

Yield: 8 servings




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