Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

adapted from German Home Cooking by Dr. August Oetke

Ingredients Nutrition


  1. Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes.
  2. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls.
  3. Sprinkle with reserved bacon.
Most Helpful

Wonderful split pea soup! We liked everything about this soup. I made it as directed and found it easy to make with a great taste, texture and appearance. Thanks for sharing. Made for ZWT 6.

CJAY June 30, 2010