Portage Saint Germain Soup (Split Pea With Ham)

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

A recipe that I have had in my files for over 25 years.

Ingredients Nutrition

  • 4 12 cups water
  • 1 lb ham bone
  • 2 cups chicken stock
  • 2 cups split peas, rinsed
  • 23 cup leek, finely chopped (or green onion)
  • 13 cup carrot, finely chopped
  • 13 cup celery, finely chopped
  • 12 teaspoon sugar
  • 18 teaspoon marjoram
  • 1 pinch pepper
  • 2 12 cups milk
  • 1 cup whipping cream


  1. In a large stock pot, add the water, ham bone, chicken stock and split peas. Bring to a boil, skim the surface and simmer, covered for 30 minutes.
  2. Add the leeks, carrots and celery. Simmer for 30 - 40 minutes until peas are soft. Remove bone to cool somewhat.
  3. Add the sugar, marjoram, pepper, milk and cream. Simmer for 10 minutes.
  4. Remove the meat from the ham bone and add to the soup.


Most Helpful

I doubled this to feed 7 and have left overs for about 4 more adult sized servings. I added potatoes (there were two in the bottom of the pantry), 4 juniper berries (they go great with all German stews) and used and onion rather than leeks (couldn't be bothered taking 4 kids to the shop to buy 2 leeks). This was delicious! My husband has come down with a cold and couldn't stop raving about his bowl of soup. Served with crusty bread - yum! Thanks for posting, I will be making this again.

cookingpompom October 15, 2013

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