Total Time
Prep 12 hrs
Cook 4 hrs

This is a great soup for a cold winter day. First it keeps your kitchen warm, then it keeps you warm. The peas dissolve to make it thick and creamy in texture.

Ingredients Nutrition


  1. Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
  2. Bring to a boil, turn off the heat, and soak overnight.
  3. In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
  4. Bring to a boil then simmer gently until the beans are tender.
  5. Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
  6. Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
  7. Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
  8. Bean soup is best the day after it has been cooked.


Most Helpful

AWESOME! The split peas really make a difference to the texture of this soup!

Lana_Herrington February 13, 2009

Excellent thick and hearty soup! Don't let the name mislead you, this soup is not sweet, but has a lovely flavor from the molasses and spicy ginger. Used recipe #107885, a 1-lb package of navy beans and instead of yellow split peas, used a handful of red lentils. Thanks for sharing the recipe!

LonghornMama December 31, 2006

A wonderful, satisfying soup.

mollypaul April 21, 2005

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