Rick's Yummy Split Pea Soup with Ham

Rick's Yummy Split Pea Soup with Ham

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Raccoon 0

"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
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Original recipe yields 8 servings

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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

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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

3

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.

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