Split Pea and Ham Soup
Yellow split peas simmered with a ham bone until they collapse into a thick soup.
- Prep
- 15 min
- Cook
- 110 min
- Total
- 125 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 6 g
- carbs
- 38 g
- protein
- 22 g
- calories
- 300
Instructions
- 1
Put the peas, ham bone, water and bay leaves in a big pot and bring to a simmer.
- 2
Skim, then cook gently for 60 minutes, stirring now and then so nothing catches.
- 3
Add the onion, carrot and celery and simmer another 40 minutes until the peas have broken down completely.
- 4
Lift out the bone, shred the meat and return it to the pot.
- 5
Pepper it well and taste before adding any salt.
- 6
Thin with water if it has gone past thick into solid.
Chef's tips
Split pea soup thickens dramatically overnight; keep some stock aside for reheating.
Ingredient substitutions
- ham bone → a smoked pork hock
- yellow split peas → green split peas
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Salting early when the ham will do it
- •Letting it scorch on the bottom
Serving suggestions
Cooked Split Pea and Ham Soup?
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