Split Pea Soup

Total Time Prep: 15 min. + standing Cook: 2-1/4 hours
Yield 10 servings (about 2-1/2 quarts)
Test Kitchen Approved
This split pea soup is hearty and soul-warming, just the thing for a cold day.

Ingredients

  • 1 package (16 ounces) dried green split peas
  • 1 meaty ham bone
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup chopped carrot
  • 1 cup chopped celery

Directions

  1. Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1-4 hours or until peas are softened. Drain and rinse peas, discarding liquid.
  2. Return peas to Dutch oven. Add 2-1/2 qt. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
  3. Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Nutrition Facts

1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi
Recipe Creator

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