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Prep 30 mins
Cook 3 hrs
I love how easy it is to make split pea soup, and I never tire of it. I didn't have a ham bone, so I used ham I aleady had in my fridge in it's place. I always add a couple potatoes to every split pea soup recipe with the rest of the peas because it makes for great texture and flavor. Recipe courtesy of The Pillsbury Cookbook.
- 16 ounces split peas
- 12 cups water
- 2 teaspoons chicken flavor instant bouillon (or 2 chicken bouillon cubes)
- 1 cup onion, finely chopped
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon oregano leaves
- 1⁄4-1⁄2 teaspoon pepper
- 1 lb ham shank
- 1 bay leaf
- 1 1⁄2 cups carrots, thinly sliced
- 1 cup celery, finely chopped
- Wash and sort peas.
- In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
- Bring to a boil. Reduce heat and simmer 1 1/2 hours.
- Remove meat from bone and cut into bite-sized pieces.
- Return meat to soup. Stir in carrots and celery.
- Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
- Remove bay leaf.