Mrs. Schreiner's Split-Pea Soup

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned chicken broth for the water and add a bit more ham. This recipe comes from Gourmet Magazine,1995. Delicious!

Ingredients Nutrition


  1. In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
  2. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
  3. Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
  4. Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
  5. Discard fat and bones and chop meat.
  6. Return meat to kettle and simmer soup, stirring, until heated through.
  7. Discard bay leaf.
  8. Just before serving, crumble bacon and sprinkle over soup.
  9. Makes 8 cups.


Most Helpful

My soup turned out to be quite thin although the flavor was nice. I recommend starting with maybe 2 cups less water.

sylviaed November 05, 2002

A great recipe for this family favorite comfort food. The bacon added a nice smoky flavor. We like a thick pea soup, so I only used 2 qrts of water, and it was perfect. I added another bay leaf and some pepper for our taste preference. A keeper, for sure! Thanks for sharing, Bev.

PanNan January 04, 2003

Bev, This soup is a family favourite in our household. It's not winter until you have split-pea soup. Like JanS I too add some chopped mint to give the soup a freshness. Sometimes, I add bacon bones to the soup instead of the bacon. All the meat falls off the bones. Thank you for sharing this recipe with us.

Chrissyo September 25, 2002

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