Prep 1 hr
Cook 3 hrs
This is my old fashioned style soup and is always enjoyed especially during the cold weather.
- 8 cups water
- 1 large ham bone
- 2 cups dried split green peas
- 2 large carrots, peeled and diced small
- 2 medium onions, chopped small
- 2 large celery ribs, include leaves, chop small
- 1 large bay leaf
- 2 beef bouillon cubes
- 1 teaspoon salt
- 1⁄4 teaspoon black peppercorns, crushed
- 1 pinch dried thyme
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 8 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If you desire a smooth soup, then puree' in batches in a food processor or blender.
- Or eat the soup without puree'ing.
- If soup is too thick, add more water to your desired consistency.
- Beef broth or chicken broth may be added, just reduce the water by the amounts used.
- Smoked ham hocks are excellent to use instead of a ham bone.
- If there is not enough ham on the ham bone, then add additional ham of your choice.
- You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
- You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
This is one of the best-tasting soups I've ever made. I used some chicken broth, as you mentioned -- about 6 cups low-sodium broth and 2 cups water. I didn't have to adjust any of the seasonings or proportions in the recipe -- I can always count on Uncle Bill to post a recipe that is a 10-star; I never make one and then think I will tweak it next time. They're always perfect just as written. I pureed half of the soup in the blender; this made a nice and thick soup with still some texture. The three of us finished this in one night, with some crusty rolls. I can't wait to make it again, it's SO good. Thanks for sharing your recipe.
My family swore they hated split pea soup, but I love it so I made this recipe. Well, I now have a family of converts. Everyone loved it!!!! Thank you!
FANTASTIC!!!! I had a huge ham bone sitting in my freezer, and I wanted to make your recipe, I was just waiting for a cooler day, and today was it! I used 5 cups of chicken broth and 5 cups water in place of all 12 cups water, and only used 1 beef cube... wonderful smokey taste that thickened up to just the right consistancy. I let it simmer slowley for about 2 hours, we really enjoyed this with homemade crusty buns...Uncle Bill has done it again! thanks for another winner!...Kitten:)