Split Pea and Ham Soup
Green split peas simmered with a ham bone, onion and carrot until thick and smoky.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 6 g
- carbs
- 40 g
- protein
- 20 g
- calories
- 300
Instructions
- 1
Rinse the peas and put them in the pot with the ham bone, vegetables, bay leaf and water.
- 2
Bring to the boil and skim well.
- 3
Simmer partly covered for 1 hour 45 minutes until the peas collapse.
- 4
Lift out the bone, pull off the meat and return it to the pot.
- 5
Mash some of the soup against the side to thicken it and season with pepper.
- 6
Add salt only at the end — the ham may be salty enough.
Chef's tips
Skim carefully in the first ten minutes or the soup turns cloudy and greasy.
Ingredient substitutions
- ham bone → a smoked hock or 200 g diced smoked bacon
Storage
Keeps 4 days refrigerated; freezes 3 months.
Common mistakes to avoid
- •Salting early
- •Letting the base scorch as it thickens
Serving suggestions
Cooked Split Pea and Ham Soup?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
