Split Pea Soup

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Split Pea Soup

Prep 15 m

Cook 2 m

Ready In 17 m

6 Servings

310 Calories


"This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day."

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  1. 2 1/4 cups dried split peas

  2. 2 quarts cold water

  3. 1 1/2 pounds ham bone

  4. 2 onions, thinly sliced

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground black pepper

  7. 1 pinch dried marjoram

  8. 3 stalks celery, chopped

  9. 3 carrots, chopped

  10. 1 potato, diced


  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

  2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

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