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Split Pea and Ham Soup II

SUBMITTED BY: Clinton C. Wigen      PHOTO BY: JANICER8

"I am fifty years old, and I picked this recipe up watching my mother make it when I war young, and I'm sure she learned it from her mother. It's a great Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter on the top of the soup."
PREP TIME  20 Min
COOK TIME  1 Day
READY IN  1 Day 20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound leftover ham bone with meat attached
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 2 teaspoons freshly ground black pepper
  • 1 pound dried split peas
  • 1 cup chopped carrots

DIRECTIONS

  1. Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
  2. Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by Trish3809
Very good base recipe. I personally cook the hambone (with meat attached) in a crock pot with enough water to cover on low overnight. I then transfer the liquid through a fine mesh strainer into a large bowl, refrigerate and then skim any hardened fat from the top. I let the ham bone cool and remove all good meat. I simmer the split peas in the defatted ham broth with the stripped/clean ham bones. I chop up a couple of potatoes, add a bay leaf or two and a few dashes of liquid smoke. I don't add the carrots or ham meat until the last hour of simmering soup so it doesn't get too mushy. I have a rosemary plant and cut off a 6" piece and added during the intial simmering of peas. YUM! Of course you can add or detract whatever spices and I did add about a tblsp of McCormicks Carribean Jerk Seasoning to lend some more spice/earthiness to this soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added right before serving gives the soup some zest as well.

32 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2004 by RAY9
I put my ham bone in my 7 quart crock pot right after supper and simmered it over night. I added everything else in the morning except the peas and also added some basil oregano and thyme as well as some chopped celery then added the peas after lunch. We went out for our boxing day shopping and had a great soup for supper that tasted just like my moms. Thanks for a great recipe.

13 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2004 by JR
Simmering overnight makes for a rich stock but don't forget to simmer with chopped onion, carrots and celery, discarding them upon straining the stock. Next time I plan to use about half the amount of pepper - it was a bit too spicy. Also because I like my soup thick I used 2 lbs of split peas instead of 1 lb.

13 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 348

  • Total Fat: 10.3g
  • Cholesterol: 35mg
  • Sodium: 689mg
  • Total Carbs: 38.2g
  •     Dietary Fiber: 15.5g
  • Protein: 26.7g

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