Split Pea and Ham Soup II Recipe - Allrecipes.com
Split Pea and Ham Soup II Recipe
  • READY IN 1+ days

Split Pea and Ham Soup II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 day

    1 day 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2011

Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. for added flavor. Or simmer in a stock pot all day and proceed to what I do next: I pour cooked stock (over a fine mesh strainer) into a large bowl or pot, refrigerate until fat solidifies on top & remove it. (After the ham bone cools, I remove all useable meat.) Discard all the leftover stock goop. I simmer rinsed/cleaned split peas in the defatted ham stock (8 - 10 cups) for an hour with 1/2 C diced celery & onion. Then, I add 2 cups diced potatoes, a bay leaf, another clove of crushed garlic & a dash of liquid smoke. After another hour; I add 1 C. diced carrots & reserved ham (& more diced ham from leftovers) and simmer on low until peas all broken down & carrots are soft. I then I add 1 sm can of Evap milk for body and simmer for a few more minutes. Of course you can add or detract whatever spices/herbs and I added a tsp of McCormicks Carribean Jerk Seasoning to give more spice/earthiness to my soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added before serving gives the soup a note of acidity as well. I know, I changed this up some but, I can't help myself, LOL.

Most Helpful Critical Review
Jan 12, 2004

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.

Dec 27, 2004

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.

Jan 18, 2005

I added about 2 cups of cubed potatoes to this recipe. I put them in the pot about 30 minutes before it was completely done. They were cooked just right and were an excellent addition to the recipe. I also added a bit of salt and extra freshly-ground black pepper. I will certainly make this soup again!

Jan 07, 2008

I had lots of broth when I cooked the bone and ham, so I used 2 20-oz packages of split peas, 2 onions and 2 carrots (that was about a cup of carrots). I sautéed the onion and carrots together in a little bit of olive oil and added them to the broth once I removed the fat from cooling it all night and heated it up. I threw in the peas, and the ham, and because I had used left over honey-baked ham, I added a dash of Worcestershire sauce a teaspoon of thyme, a dash of Cholula hot sauce and 3 bay leaves to cut the sweetness a little. I heated it up a little bit, but had to stop due to unexpected company. Today I started it back and put it on low on the stove and left for about an hour and a half. Well, luck was with me, because I accidentally have hit the button on the stove and it was on High the whole time I was gone! I thought for sure the peas would be stuck to the bottom of the pot – but all that happened was the peas broke down and the soup was done! I did run the immersion blender around a little just to make sure most of it was liquidated. I can’t believe how lucky I was, and also because this soup is GREAT. Thanks for a great recipe!

Sep 11, 2003

This was by far the best split pea soup I've ever made! I followed the recipe to the letter, which I never do, and I wouldn't change a thing!

Dec 29, 2003

I like my soup a little thicker, so I added an extra half bag of peas, and also added 2 diced potatoes 15 min after the carrots. Reduce the pepper to one teaspoon and this is still quite peppery. Great recipe!

Dec 22, 2003

Great done in crock pot!


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 15.4 g
  • 62%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 694 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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