Split Pea Soup Recipe

by Ann-Marie on February 18, 2011

We may be having a spell of Spring in Indiana right now, but before we put our snow boots away there’s bound to be another blast of winter before the tulips sprout. One of my all-time favorite comfort foods, especially in winter, is Split Pea Soup. Can’t explain exactly why I like it, because ironically enough, I’m not a big fan of peas. But flavored with ham and cooked so tender, it’s a hearty soup that my entire family (yes, that includes each of my 3 kids) eats up.

This is a great use for leftover ham, or you can buy the pre-packaged cubed (not diced) ham at your local grocer. Also please note, this is not a quick process. Allow 3 hrs for cooking/waiting time. For each hour of simmering, use that time to toss a load of laundry in, or read a couple chapters before the next step. Now that’s multi-tasking!

Split Pea Soup

  • 8 cups water
  • 1 pound dried split peas (about 2 1/4 cups)
  • 2 medium carrots, cut into 1/2″ pieces (about 1 cup)
  • 2 medium celery stalks, cut into 1/2″ pieces (about 1 cup)
  • 1/2 cup onion, chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3-4 cups cubed ham (1/2″ pieces)

Rinse peas according to package directions.

Heat water and peas to boiling in Dutch oven. Boil 2 minutes, remove from heat. Cover and let stand 1 hour.

Stir carrots, celery, and next 3 ingredients into peas. Heat to boiling, reduce heat to low. Cover and simmer until peas are tender, about 1 hour. Skim fat if necessary.

Stir ham into soup. Heat to boiling, reduce heat to low. Cover and simmer until vegetables are tender, about 45 minutes.

Stir before serving; soup will thicken as it sits. Serves 8 (about 1 1/2 cups).

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