Diane's Split Pea & Ham Soup


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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 108.2
  • Total Fat: 3.1 g
  • Cholesterol: 15.4 mg
  • Sodium: 379.9 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.4 g

View full nutritional breakdown of Diane's Split Pea & Ham Soup calories by ingredient
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Introduction

This is my Mom's recipe for Split Pea & Ham Soup. She took parts of 3 different recipes and modified them to create this one. This is my Mom's recipe for Split Pea & Ham Soup. She took parts of 3 different recipes and modified them to create this one.
Number of Servings: 20

Ingredients

    4 c dried split peas (2# bag)
    4 qts tap water
    4 c diced ham (most of the time Mom uses the ham bone and makes sure there is at least 4 c of ham on it)
    2 c celery, chopped
    2 c carrots, chopped
    1 c onion, finely chopped (1 large or 2 medium onions)
    1 tsp marjoram
    1 bay leaf
    1 tsp black peppercorns
    1 tsp fennel seed
    1 tsp rosemary
    1 Tbsp minced garlic

Directions

1. Place peas in bottom of a 5-qt Dutch Oven and cover with water. Place on low heat and heat to boiling; boil gently 2 minutes. Remove from heat; cover and let stand 1 hour.

2. Place peppercorns, bay leaf & rosemary into tea diffuser ball & hang on side of pan into soup broth.

3. Add all remaining ingredients to pan. Heat to boiling (rolling boil) on medium heat. Reduce heat & simmer 2 1/2 to 3 hours or until peas are very soft.

4. If using a ham bone, remove it, trim meat from bone and add meat to soup. Discard ham bone. Simmer an additional 1-2 hours.

5. If desired, season to taste with salt & pepper. If desired, thin with milk or water (I never do, unless it's been cooled then reheated. Then you need to add water or milk.)

Note: Start in 5-qt Dutch Oven. You can place in crock pot for steps 4 & 5 for a minimum of 2 hours, best if 4 hrs or more. (Prep time listed includes the hour of letting the peas stand after boiling them.)

Makes approx. 20 (1-cup) servings.

Number of Servings: 20

Recipe submitted by SparkPeople user KARIDAVIES.

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