Cindy's Split Pea Soup

Cindy Ruwe


I love "tweaking" recipes so when I decided to make pea soup for dinner today I added some new twists to what I usually do. The results? One of the best split pea soups I have ever made! My husband loved it. This makes a very thick soup so if you like your soup thinner just add more liquid. Serve with cornbread and you have a nice hearty comfort meal for a cold winter day.

★★★★★ 1 vote
40 Min
3 Hr
Stove Top


2 c
celery, chopped
2 c
onion, chopped
clove garlic, smashed & minced
smoked ham hocks
1 tsp
summer savory, dried
dried hot peppers (opt.) (i used a combination of dried red, jalapeno, & thai peppers)
bay leaves, dried
3 qt
chicken broth or water
6 c
split peas (i use half yellow & half green)
3/4 c
half & half


1Saute celery, onion, garlic, & summer savory until onion translucent but not browned.
2Place Ham Hocks, dried peppers, & bay leaves in pot. Add black pepper if you wish but do not add any salt. There is plenty of salt in the ham hocks. Cover with broth.
3Bring to boil, then turn heat to low , cover & simmer for 1 hour.
4After an hour taste broth for heat, if using dried peppers. If it is desired spiciness, remove the peppers. (I left mine in for another 30 minutes)
5After 1-1/2 hours, remove Ham Hocks to cool before chopping.
6Meanwhile, wash split peas and add to broth. Then chop meat and add to pot.
7Bring to boil, then turn to low and continue to simmer for approx. 1 hour, or until peas are tender, stirring occasionally.
8Add Half & Half & stir until completely mixed. Serve with cornbread.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy