Prep 10 mins
Cook 3 hrs
Original recipe from England but have "tweeked" the ingredients a bit. Tasty old fashioned goodness. Great for lunch on a cold winter day or serve larger portion with crusty bread for supper. JC says it is stick to your ribs good! It is essential to use good quality split peas. This soup freezes very well.
- 1 ham bone
- 8 cups water
- 4 cups low sodium chicken broth (1 tetra pack)
- 3 cups dried split green peas
- 3 medium carrots, peeled and grated
- 1 medium onion, finely chopped
- 1 teaspoon salt (optional depending on salt in ham)
- 1 teaspoon pepper, fine grind
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- In large pot, bring ham bone, water and broth to a boil. Cover but vent slightly, and simmer for about 2 hours.
- Remove ham bone, save meat to add to soup.
- Transfer liquid into another container using a fat separator first. Measure liquid and add water to bring it up to 12 cups.
- Add remaining ingredients and any ham picked off the bone.
- Bring to a boil, cover and simmer at least 1 hour or until peas are quite mushy (no need to soak them first).
- May need a bit more water to thin if needed.
- Makes about 18 cups.
I made this last night to use a meaty ham bone up. The only changes I made were to add an extra onion, and hold the boiled and picked meat back rather than adding it in in stage 4. I returned it after pureeing the cooked soup as I find it keeps more flavour this way.
Really simple to do and delicious, I also added some celery I had on hand and only used about half the amount of dried peas which was still plenty. This was a hit with the whole family. Thanks for posting!
Beautiful soup just like Gran use to make. I used one large, meaty bacon hock and three very small red onions. After I had simmered the hock I placed all the stock in a steel bowl and into the freezer so all the fat would surface. Instead of placing the picked meat back into the soup I served it on the side. After a huge meal we had more than 1/2 left over to freeze.