Split Pea Soup

Jane Whittaker


This is my version of an old classic. You can use either yellow or green split peas for this.
I treat all dried beans the same, and many of you don't soak the split peas, but I always do and it softens them.
My BF just loves this and I didn't make this for the longest time thinking he wouldn't like it.

★★★★★ 3 votes
10 or more
10 Min
3 Hr
Stove Top


1 pkg
dry split peas
1 1/2 c
liquid from cooking a ham
2 medium
ham hocks,or one meaty ham bone
1 large
onion, chopped
2 medium
carrots, diced
salt and pepper to taste
1/4 tsp
crushed red pepper
1 tsp
dried parsley
2 medium
bay leaves


1Cover split peas with twice their amount water, cover and let sit over night or several hours.
Some folks don't soak them, and just start to cook them, I am just a creature of habit and have always done my dried beans this way. if you like you certainly can just start to cook them without soaking them.
2To 4 cups softened beans, add 8 cups of water
3Add your ham juice. Whenever I cook a ham without a glaze I save the juice, and freeze it for just t his purpose. i put it in a zip lock bag and lay it flat. When it freezes, it sit it upright like a book so it doesn't take up any room in my freezer.
4Dice your onions, and carrots and add to pot.
5Add your ham bone or ham hocks and seasonings to the pot and bring to a simmer.
6Let soup simmer for 3 hours, and if needed for texture, use an immersian blender.

About Split Pea Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy