Split pea Soup
This comforting split pea soup is slow-simmered with a flavorful ham bone and plenty of vegetables for a rich, satisfying meal. Perfect for chilly days and easy to make ahead.
Ingredients & Equipments
2¼ cups dried split peas, rinsed well
2 quarts cold water (plus more if needed)
1½ lb ham bone
2 onions, thinly sliced
½ tsp salt
¼ tsp ground black pepper
1 pinch dried marjoram
3 celery stalks, chopped
3 carrots, chopped
1 potato, diced
Instructions
Soak the Peas:
Place split peas in a large stockpot and cover with several inches of cold water.
Let soak for at least 1 hour, or overnight.
Drain, rinse, and return the peas to the pot.Start the Soup Base:
Add 2 quarts cold water, ham bone, onions, salt, pepper, and marjoram to the pot.
Cover and bring to a boil over medium-high heat, then reduce heat and simmer for 1½ hours, stirring occasionally.Add the Vegetables:
Remove the ham bone from the pot. Cut off any remaining meat, dice it, and return the meat to the soup.
Stir in celery, carrots, and potatoes.Simmer Until Tender:
Cook the soup uncovered over low heat for an additional 30–40 minutes, or until the vegetables are soft and the soup is thickened.Serve:
Ladle into bowls and enjoy warm. Great with crusty bread!
- Pro Tip
For a smoother texture, use an immersion blender to partially blend the soup before serving. Leftovers taste even better the next day!
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