Prep 15 mins
Cook 2 hrs 30 mins
Satisfying in wintertime.
- 2 cups dried split peas
- 2 quarts water
- 1 lb smoked ham shank or 1 lb ham hocks or 1 ham bone
- 1 medium onion, finely chopped (about 1/2 cup)
- 1 cup finely chopped celery
- 1 sprig parsley
- 1⁄4 teaspoon pepper
- 2 medium carrots, thinly sliced
- In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
- Remove from heat; cover and let stand 1 hour.
- Add ham shank, onion, celery, parsley and pepper; heat to boiling.
- Reduce heat; cover and simmer 1-1/2 hours.
- Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
- Remove bone; trim meat from bone and add meat to soup.
- For a thinner consistency, stir milk or water into soup.
- Season to taste.
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.
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.
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!