Community Pick
Split Pea Soup (((Best Pea Soup Ever)))
"This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
8-12
ingredients
- 2 (16 ounce) bags split peas
- 2 medium carrots (diced)
- 1 large onion (diced)
- 1 teaspoon garlic powder (granulated)
- 2 medium potatoes (diced)
- 1 meaty ham bone or 2 smoked pork shanks
- 2 bay leaves
- salt & pepper
- crusty bread (optional)
directions
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Questions & Replies
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Are the bags of split green peas 8 ozs each or 16 ozs each so do I put 32 or16 ozs of split green peas in my soup????
Reviews
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Simply the BEST split pea soup EVER! Followed directions up to simmer on stove top - I baked mine in a dutch oven at 250 F for 4 hours - FABULOUS! Even beter reheated - needs additional water when reheating because oh so very thick. So nice it doesn't separate as some split pea soups do. Maybe the potatoes? Anyway, thanks for a hearty nutritious and EASY soup to take us into the holiday season. Will be serving with sweet potato rolls tomorrow and Wednesday (bet it will be gone before Thanksgiving)! -
Outstanding recipe. I use a Hormel smoked pork chop for the meat. I make this all the time! Many thanks for posting it. -
When my boyfriend had his wisdom teeth out he couldn't eat anything but soup for the first 3 days. He requested split pea since its so hearty. This recipe was perfect. I didn't have a ham bone on hand so I just browned 2 strips of bacon that I chopped up very fine and cooked with the onion. I also used homemade stock to give it an extra richness. Yummy! Please thank Dean for me. -
After the potluck at church for Easter there were ham bones and ham leftover and it was my job to come up with ways to use them. My Pastor requested Split Pea soup and being I can stand the stuff I went in search for a recipe. I title sold me on it and it didn't fail to be the Best Pea Soup. In fact because the Sunday I chose to make it my pastor desided to do a continental breakfast during service I left him a cool whip container full and he informed my husband it wasn't enough to please him, he could have ate the whole pan alone. -
My husband rated this 5 stars and I did as well. I thined it a bit with chicken broth and added extra garlic.
see 20 more reviews
Tweaks
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Didn't have a ham bone so used a pkg of pork neck bones - about 2 hours into the simmering, I retrieved the bones & removed the meat that hadn't fallen off yet & returned meat & bones back to the soup. Since the soup seemed to be missing something, I added some chicken bouillon and that did it. Next time I might substitute chicken broth for some of the water. Easy recipe (my 1st time making split pea soup) & I thought it came out really good - no need to puree it. I liked it thick, even though some of the others thought it was too thick. But I'll definitely be making it again, especially the next time I have a ham bone. Thanks, Alan & Dean!
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Tried this with our leftover ham bone from the holidays, but it lacked flavor. You might want to add a bit of apple cider vinegar and / or lemon juice to perk this up a little. I did and then added some cut up celery as well. Seemed to help. Try chicken (or veg) stock instead of water. -
I loved this soup! I only used 1 pkg of split peas with the ham bone and simmered it for a couple of hours. Then I put it in the fridge until the next day and skimmed the fat off the top. I added carrots, onion and turnip instead of potatoes. It made a hugh pot of soup and we all enjoyed it very much. I will definitely be making this again. Thanks!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
