Soups and Stews

Split Pea Soup


Recipe adapted from Betty Crocker Cookbook

published by Golden Press 1983


Easter week is the perfect time to make this soup.  The leftover ham (and bone if you have it) flavors split pea soup so wonderfully. However, if you do not have a ham bone,; smoked chops, kielbasa, smoked sausage, ham steak, or salt pork will all work just fine.  A crusty bread and some fresh fruit should round out the meal.  Enjoy!



20 oz. bag, dried split peas

1 large onion,chopped

3 carrots, peeled and chopped

leftover ham, sausage, kielbasa, smoked chops,etc.

fresh ground pepper

water, approximately 3 times the amount of beans




1. Rinse peas, checking for rocks and clumps of dirt.

2. Put everything in the pot and bring to a boil.  If you like your carrots to be a little crunchy, put them in much later.  They tend to get very soft if you add them in now.

3. Reduce heat and simmer for about 2 hours.  Check to see if peas are done.  At this point the soup will look quite watery.

4. Bring the pot back to a boil and reduce heat again so that it just boils gently for about 25 minutes. Stir it often and don’t allow the peas to stick to the bottom.  This is when the soup thickens up nicely and smoothes into a pea puree all by itself, just keep stirring.

5. Serve hot with some crusty bread.




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