Prep 15 mins
Cook 1 hr
- 1 small onion, diced
- 1 tablespoon vegetable oil
- 4 cups water
- 1 (14 1/2 ounce) can chicken broth
- 1 1⁄2 cups dried split peas, rinsed
- 1 cup cubed fully cooked ham
- 3 bay leaves
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- In a large saucepan, saute onion in oil until tender.
- Add remaining ingredients.
- Bring to a boil; reduce heat.
- Cover and simmer for 1 hour or until peas are tender.
- Discard bay leaves.
Mianbao is right. This soup is even better the second day. I loved it. The only critism I have is that it was a little too salty. I might try it with 1 tsp. salt next time and add more, if needed. Thanks for the great recipe, Fruitloop!
Love it!! Great taste and easy to make. What more could you ask for. Mr 4 has numerous food intolerances / allergies and I'm always on the look out for recipes I can make that he enjoys. Well this was one of the quickest meal times he has ever eaten. The soup was so nice that DH and myself also had a small helping each and the rest has been frozen for midweek meals. Can highly recommend.
This is a phenomenal and delicious soup. I used the ham bone leftover from our spiral cut ham for Christmas. I made the base recipe and spices as directed, but I did add 1 cup of carrots and a cup of small diced potatoes. We let it cook for 2 hours instead of 1 which made it a little thicker I think. It was awesome day 1 and incredible day 2.