6 hrs 15 mins
E. J. Hilden's Note:
This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family.
My Private Note
Units: US | Metric
- 2 lbs dried split peas
- 1 lb ham steak, cured and smoked
- 8 ounces mushrooms (white or criminy)
- 8 ounces carrots, sliced
- 1 large strong yellow onion
- 1/4 cup chopped fresh parsley
- 6 whole fresh garlic cloves
- 3 tablespoons extra virgin olive oil
- 4 stalks celery
- Italian herb seasoning
- fresh ground black pepper
- fresh ground sea salt
- 1/2 gallon cold fresh water
- 1Cut the ham steak into small cubes and set aside in a large bowl.
- 2Chop the onion coarsely, and add to the ham.
- 3Chop the garlic, add to the ham.
- 4Chop the carrots and celery, add to the ham.
- 5slice the mushrooms, add to the ham.
- 6Heat olive oil in the bottom of a large, 8 quart stock pot. When the oil is hot, add the ham, onion, garlic, carrots, celery, and mushrooms. Saute' ingredients until vegetables are partly cooked, stirring frequently. This takes about ten or fifteen minutes.
- 7Add 1/2 gallon of water (give or take). Bring the soup to a boil, then reduce heat to low. Add parsley, and add your favorite dehydrated italian herb blend to taste. Cover the stock pot and let simmer, slowly, for a minimum of three hours. This allows the vegetable and ham broth to develop, and will be very fragrant. Stir once in a while, not not all that often.
- 8After about three hours, turn the stove off but leave the stock pot on the burner, for one hour. This further develops the broth.
- 9Bring broth to boil again, and stir in two pounds (one common, normal sized bag) of dried green split peas. Wait for the soup to come to a rolling boil, then reduce temperature to low. Simmer, stirring once in a while, for an hour or so.
- 10The soup is cooked when the peas have become soft and have broken down into the liquid. They should retain their sweet-ish character. Add salt and pepper to taste as you serve. I find that the ham and garlic add enough salt for me, but other folks might want a little more.
- 11I have also prepared this broth a day ahead of time and let it sit in the fridge overnight, which fully develops the stock and blends its flavors. You can cut the stock simmering time if you want, but the longer you take with it, the better the soup tastes.
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Nutritional Facts for Split Pea Soup With Ham
Serving Size: 1 (304 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 533.6
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 1.7 g
- Cholesterol 25.5 mg
- Sodium 781.1 mg
- Total Carbohydrate 75.5 g
- Dietary Fiber 30.7 g
- Sugars 12.0 g
- Protein 40.5 g