"With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner." — Chef John
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dried split peas
2 1/2 cups
salt and ground black pepper to taste
Try this with the addition of Masoor Dal (red, split lentils). The lentils tend to disintegrate and give the soup a thickness that's quite appealing.
pretty bland. Needed to cook much longer than 1 hour 15 minutes for peas to be fully cooked.
Amazing, I've never made split pea soup. I added a little veg oil instead of butter. I did cook the diced onions and diced celery until it was translucent. I did add green onions as well. Then added left over ham from Thanksgiving from Logan Farms and also the Sausage from Bone Daddy's. I stirred for a few. Then added the split peas stirred it infor a couple of minutes before I added the Chicken Stock. I covered all with the chicken stock. Then a pinch of salt and pepper. Boiled it for 45 min. Stirred it continusly. Then lowered temp to simmer the rest for an hour and 15mins. My husband couldnt get enough of it. Its was incredidble. Thank you
I'd give this soup 100 stars if I could!! I found Chef John's recipe on Foodwishes.com and made it at least 5 times now. Even when I double the recipe it doesn't hang around long enough for me to get my fill and I crave it until I make more. Works well either on the stove top as stated, or in the crock pot (do step one as stated, then throw it all in the crock pot on low for about 8 hours). Simply delicious!!
declared delicious and the best pea soup i have made. added two carrots and more broth to thin soup before serving. yum!
We loved it.
Used left over Christmas ham and it was awesome! I used no fat reduced sodium chicken broth so I used all broth instead of broth + water.
A Keeper! I enjoy split pea soup very much. I thought this was the best I've ever had. My wife who is not a soup fan at all (any kind of soup) found this delicious. The flavors really were as Chef John described, the smokey salty ham flavor married with the slightly sweat pea flavor. I guess the key is the "sweating" of the onions, garlic and celery in the butter, because I've made split pea soup many times and its never tasted nearly this good. I made a few minor alterations because of what I had on hand and because of what I needed to use up. I don't think these added or subtracted from the basic recipe, I'm just listing them here fwiw: (1) I used 48 oz turkey stock (instead of chicken stock.) and about 8 oz of water. (2) Added 2 small russett potatoes diced small (left skin on) and (3) about 8 baby carrots sliced about 1/8 inch. I placed it all in the slow cooker (added the butter, onions, garlic, celery after "sweating" them on the stove in a pan) and 10 hours later, the most delicious split pea soup I've ever eaten.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Split Pea Soup Recipe - A Great Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 130
This delicious split pea soup takes only a few minutes to prepare.
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