Prep 15 mins
Cook 4 hrs
This is so easy..just wash the peas,dice the veggies, and toss in the pot with spices and ham hocks. (A meaty ham bone can be substituted for the ham hocks) Prepare early, simmer 4 hours, and enjoy. This gets better and better everyday after being in the fridge. This recipe came from an old church cookbook I found years ago. I recommend stirring the pot whenever you pass by the stove....it gets smoother and smoother with every stir.
- Rinse split peas to remove any soil.
- Combine peas and all other ingredients in a large pot and bring to a boil.
- Simmer, covered for 4 hours or more, until peas are thoroughly cooked,stirring often to combine the ingredients.
- (You may add another cup of water if the soup seems too thick).
- Remove the bay leaf and the clove(if you can find it).
- Take out the ham hocks or hambone and remove the meat from the bone,and return the meat to the soup.
- Serve and enjoy.
We loved this soup! I used the ham bone from Easter but did everything else as written. I don't usually add potatoes to split pea soup but felt this was a nice addition. After simmering for 4 hours it was just perfect. Unlike some people, we don't like it so thick the spoon stands up in it by itself. The consistency was just right for us and we were all surprised it needed no more seasonings. It was perfect. Thanks for sharing. Made for PAC Spring 2010.
Oh yumm, this is a lovely soup. I cooked my ham hock in my crock pot over night and then used the stock and striped the meat, and it was nice and tender, later I put it back in the pot once the soup was ready. I used mixed herbs with a bay leaf and I used white pepper but no salt. thank you for posting a very nice soup. Made for PAC Spring 2010.
Wonderful split pea soup recipe! We were afraid around hour three that it would be too soupy, so we left the lid off for the final hour of simmering, and it thickened up just fine.