Vintage Betty Crocker Split Pea Soup

Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

Satisfying in wintertime.

Ingredients Nutrition


  1. In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
  2. Remove from heat; cover and let stand 1 hour.
  3. Add ham shank, onion, celery, parsley and pepper; heat to boiling.
  4. Reduce heat; cover and simmer 1-1/2 hours.
  5. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
  6. Remove bone; trim meat from bone and add meat to soup.
  7. For a thinner consistency, stir milk or water into soup.
  8. Season to taste.


Most Helpful

I have been making this recipe for years! It is in my 1972 BC cookbook. I love it for it's simplicity and homey goodness. It also works well in the slow cooker.

eyelandgirl April 28, 2010

i can't believe i have never reviewed this recipe. this is pretty much my Mother's go to split pea soup. She used german salami instead of the ham, a sprinkle of celery salt and no carrots.

mandabears January 27, 2012

Pure, old-fashioned comfort food. This is the recipe I grew up on in the 1950's. (The carrots weren't in the 1950 Betty Crocker recipe, but mom always added them. I still have that book!) Thanks for a great wintery night dinner!

Outta Here January 26, 2012

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