Uncle Bill's Green Split Pea With Hambone Soup

READY IN: 4hrs
SERVES: 12-14




  • 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.