Split Pea Soup
 
Prep time
Cook time
Total time
 
A perfect soup for that leftover hambone. It lends a soft velvety texture with pieces of tender ham, carrots and celery.
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 1 bag dry split peas (1 lb. or 16 oz.)
  • 1 ham bone*
  • 12 cups water
  • 2-3 cups chopped ham
  • 1 medium onion, diced
  • 1 cup carrots, halved and cut into ¼ in. pieces
  • 1 cup celery, cut into ¼ in. pieces
  • 1 cup new potatoes, peeled and diced (can use canned)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • 1½ to 2 teaspoons salt
  • ¼ teaspoon pepper
Directions
  1. Combine split peas, ham bone and water in a large stock pot. Bring to a boil, cover and reduce heat to low. Simmer for 2 to 2½ hours (this is a good time to prepare your veggies), stirring occasionally, until ham begins to fall off the bone.
  2. Cut as much ham pieces off the bone as possible, discarding fatty pieces. Return ham pieces to the pot and discard the bone.
  3. Add all other ingredients. Bring pot to a boil. Reduce heat to create a simmer (slow gentle boil) and leave uncovered for an additional 45 minutes, stirring occasionally, until vegetables are tender.
  4. Boil longer if you would like a thicker consistency.
  5. Remove bay leave. Salt and pepper to taste. Serve and enjoy!
Notes
*You can make this without a ham bone. Just add ham flavoring to the water. You can find this in the soup or spice isle of the grocery store. If you are not using a bone, only simmer covered for 1½ hours.
Recipe by Breezy Bakes at https://www.breezybakes.com/split-pea-soup/