How to make it

  • Soak dried peas overnight.
  • Wash with water until the water runs clear.
  • Simmer on low heat with the ham and bay leaf.
  • When the peas are tender, remove the ham bone and set aside to cool.
  • Once cool remove ham from bone and break up into bite sized pieces.
  • Add chopped carrots, onion and celery.
  • Simmer until tender.
  • Run the soup through a soup mill BEFORE adding the ham back to the soup.
  • Serve with Garlic bread.

People Who Like This Dish 2
Reviews & Comments 4

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  • missmarcy 6 years ago
    Yes, this is the basic recipe that we all tweak now and then. I use whole peas. Sometimes yellow ones as well. I do not use a blender, or put through a food mill.
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    " It was excellent "
    elgourmand ate it and said...
    Yep, this is the basic we all use and then change a bit each time. The trick with this is to get it not too thin and not too thick and you have to adjust. I do love split pea soup. Thanks for the post. RJ
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  • kimmycat 8 years ago
    I do several versions of this recipe, but in all of them I use smoked ham hocks, and have the butcher saw them into 2 inch slices, bone in. I've added a little white wine in some versions, which I think adds a nice finishing touch. I always use a weak chicken stock for for my base, and slow cook it for about 3 hours. It won't needed to be milled, but you must remove the bones.
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  • buttercup21 8 years ago
    sounds good. i use my slow cooker to make my soups.
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