Hearty and full of flavor, this Split Pea Soup is one you’ll want to make over and over! The ham bone adds meat and salt to the dish, making it super filling.
Split Pea Soup
Every once in awhile my Mom would make Split Pea Soup for us while I was growing up. While the color and texture might be off-putting to some, I got around that because I loved the flavor. Nothing fills me up on a cold day quite like soup.
How to make Split Pea Soup
It came seem a little bit intimidating to work with a ham bone. But this soup is the perfect recipe to start with. You’re basically just throwing a bunch of stuff into a stock pot and letting it simmer for hours. This recipe is awesome for a day that you have lots to do at home because you don’t have to babysit it. Here’s what you need:
- ham bone
- green split peas, dried
- bay leaf
- small potato
- red wine vinegar
- dry mustard
- chicken bouillon cubes
- stock pot with lid
- wooden spoon
This recipe calls for it to simmer for 3-4 hours. It takes very little effort but you’ll need to plan ahead a little so that you have enough to let it soak in all of those flavors.
Other Soup Recipes:
If you love this easy Split Pea soup recipe, you’re going to love these other soup recipes. Please click each link below to find the easy, printable recipe!
Split Pea Soup Recipe
If you love this Split Pea Soup Recipe as much as I do, please write a five star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH 30daysblog
Hearty and full of flavor, this Split Pea Soup is one you'll want to make over and over! The ham bone adds meat and salt to the dish, making it super filling.
- 1 ham bone
- 3 c green split peas dry
- 8 c water more if needed
- 1 bay leaf
- 2 tsp salt
- 1 c onion minced
- 1 small potato thinly sliced
- 2 c carrots sliced
- 3 TBSP red wine vinegar
- 1/4 tsp dry mustard
- 1/4 tsp thyme
- 2 chicken bouillon cubes
In a large stock pot, place the ham bone, split peas, water, bay leaf, 2 chicken bouillon cubes and salt.
Reduce heat to simmer.
Simmer uncovered for 3-4 hours.
Remove bay leaf. In a large sauté pan, heat 2 TBSP of olive oil.
Add the onion, garlic, celery, potato and carrots.
Sauté vegetables until tender.
Add the vegetables to the soup along with the vinegar, mustard and thyme.
Cook the soup for 20 more minutes.
Add more water if the soup gets too thick.
Remove the ham bone from the soup and chop up any meat into bite sized pieces, return to the soup.
Optional: To serve, add chopped tomatoes and a dollop of sour cream.