Smithfield Ham & Split Pea Soup

READY IN: 1hr 45mins
Recipe by Julesong

Easy and delicious! An adopted recipe.

Top Review by Iowahorse

This turned out to be a pretty good recipe. After about two hours of cooking it was apparent there was a lot of liquid yet, so I uncovered it and turned the heat up a bit, and let it cook down for approx. another hour. After that it had a nice hearty consistency. I did add about another cup and a half of ham, and about a TB and a half of black pepper ( I've always liked mine peppery) and I also added some crisp cooked bacon crumbled on top when serving. A good flavor all in all, tho I may reduce the water and onions by just a bit next time.

Ingredients Nutrition

  • 1 lb Smithfield Ham (in pieces is fine)
  • 1 large onion, chopped
  • 1 gallon water
  • 2 lbs dried split peas
  • 3 large carrots, peeled and chopped fine
  • 2 stalks celery & leaves


  1. Separate fat from the ham meat. Set meat aside.
  2. In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
  3. Fry the chopped onion in the fat.
  4. Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
  5. Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
  6. Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
  7. Serve with good, crusty bread and enjoy!

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