Hearty Split Pea & Ham Soup

Cassie *


I have had a bag of split peas in my pantry for months, waiting for it to get cool enough to make this soup. I am the only one in my family who loves pea soup, so I will freeze the leftovers and enjoy it all winter. This soup is so much heartier than the average pea soup...hope you'll give it a try...I just love it...

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12 servings or 3 quarts


20 Min


1 Hr 20 Min


Stove Top


16 oz
bag, dried split peas, rinsed
8 c
chicken broth or water ( if using water, add 5 - 6 teaspoons chicken bouillion paste
2 medium
potatoes, peeled and cubed
2 large
onions, chopped
2 medium
carrots, chopped
2 c
cubed cooked corned beef or ham
1 tsp
dried marjorum or 1/2 tsp dried oregano
1 tsp
poultry seasoning
1/2 tsp
dried sage
1 tsp
1/2 tsp
dried basil
1/2 tsp
salt ( optional ) - i don't add it till the end, salt makes the peas take longer to cook

Directions Step-By-Step

In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for about 1 1/2 hours or until peas and vegetables are tender. ( keep checking for tenderness of veggies and peas, may be done sooner...mine took about 1 hour and 20 minutes.) It will thicken, just add some more water till desired consistency.
This soup is delicious with a nice crispy slice of corn bread...Yummy!

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American