Rick's Yummy Split Pea Soup with Ham

Rick's Yummy Split Pea Soup with Ham

Raccoon

"I created this recipe when I did not have a ham bone laying around and was really needing some good split pea soup. Serve a hot bowl of this soup with a nice crusty bread of your choice. I did not add any salt to this recipe due to the ham, but you can add salt as needed."
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Ingredients

5 h 45 m servings 562 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 52.7 g
  • 105%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 2088 mg
  • 84%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute.
  3. Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool.
  4. Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.

Footnotes

  • Cook's Note:
  • If mixture is too thick add some more chicken stock. If it's too thin, simmer with cover off until desired consistency is reached.
  • Also, if you want the mixture to be smooth: when you remove the neck bones, it is the time to get out the boat motor (or blender) and puree the soup.

Reviews

Read all reviews 7
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This is the best basic version of split pea soup to make your own additions from. Try adding some cubed potatoes, or rosemary, or cubed ham, or whatever. Go nuts, it would be hard to screw it up...

Fabulous! I used a ham steak, because that's what I had on hand and a heaping teaspoon of Better than Stock Ham base. No other changes! Hubby said it was the best tasting ever.

Found the recipe AFTER I boiled down the Easter ham bone and removed the meat from the bone. So I used the ham broth created in the cook down, instead of chicken broth. Gave it a little extra h...

Added more pepper, onions and garlic. It was Great!!!!

Yes, will make again, it was a great soup. I did add finely chopped fresh rosemary to the sauting of the veggies it just added something - something.

I made this just as is with one exception:I didn't have any ham sitting around, so I got a pound of thick-sliced smoked ham from the deli, chopped it up, and added it. This came out delicious. I...

Loved it!! Best pea soup ever

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