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Split Pea Soup





Yields
Makes 8 cups; 4 to 6 servings

Tracy Keenan freezes leftover ham bones to flavor this split pea soup. If you don't have a ham bone in your freezer, buy a ham hock from the meat counter; the meat on the bone makes a nice addition to the soup. This soup is great the day after you make it; thin with water as you reheat, if desired.

 2 cups dried green split peas (1 lb.), rinsed
 1 ham bone or ham hock (about 1 lb.; see note at above)
 1/2 cup chopped celery
 1/2 cup chopped onion
 1/2 cup diced carrots
 1 dried bay leaf
 1/4 teaspoon dried thyme
  About 1/2 teaspoon each salt and pepper
Step 1
1

In a 5- to 6-quart pan over medium-high heat, bring peas and 7 cups water to a boil. Add ham bone, celery, onion, carrots, bay leaf, thyme, and 1/2 teaspoon each salt and pepper; return to a boil.

Step 2
2

Lower heat to maintain a simmer, cover, and cook, stirring occasionally, until peas have broken down and soup has thickened, about 2 1/2 hours.

Step 3
3

Remove ham bone and bay leaf. When cool enough to handle, pull any meat remaining on ham bone into shreds and return to soup (discard bay leaf and ham bone). If soup is too thick, thin with water to desired consistency. Add more salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories304
% Daily Value *
Total Fat 2.9g4%

Saturated Fat 0.8g4%
Cholesterol 11mg4%
Sodium 466mg21%
Total Carbohydrate 49g18%

Dietary Fiber 4.9g18%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.