Betty Crocker's Split Pea Soup (Revised)

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READY IN: 3hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb dried split peas (about 2 1/4 cups)
  • 8
    cups water
  • 1
    large onion, chopped (about 1 cup)
  • 1
    cup celery, finely chopped
  • 14
    teaspoon pepper (or more)
  • 1
    ham bone (or 2 lbs. ham shanks, or smoked pork hocks)
  • 3
    medium carrots, cut into 1/4 inch slices
  • sea salt, course
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DIRECTIONS

  • Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
  • Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.
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