Homemade Split Pea Soup

I get requests for this soup from hubby and his older brother.  Upfront…. I’ll tell you that it takes a couple hours to make AND you at least have to start the night before with the soaking of the split peas.  I suggest that since you have to start the night before with the peas, consider chopping up the onions, carrots and ham.  This is what I do.  Today I started the soup at 7 am this morning, and was completely finished around 12 noon.  So, even with the chopping of veggies & ham,  And soaking the peas the night before, it will take around 5 hours to make this soup.  From hubby’s reaction to his first bowl, it is worth it 🙂  The reason I started so early in the morning is that the second time around with heating thickens the soup up even more.  We prefer it thick THICK (well hubby does, anyway).   Obviously, if you want to make and serve it for dinner the same day, I would start between noon and 1 pm depending on your chosen dinner hour. 

Yes, it is a lot of work … and if you prefer a simpler pea soup recipe, I have used kielbasa and a crock pot recipe.  This is kind of a “set it and forget it” recipe.  And, yes, it was pretty good and a whole lot easier.  You can find my second pea soup recipe     HERE

OK…let’s get this party started !

Homemade Split Pea Soup

  • Servings: a pot full approx 3 quarts
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8 Cups water

2 Cups (a 1 pound bag) of dry split peas

2 Tablespoons olive oil

1 Tablespoon butter or margarine

2 Cups chopped onions

2 Cups chopped carrots

ham bone

2 Cups diced ham

2 bay leaves

1 & 1/2 Tablespoons onion powder

1 Tablespoon minced fresh garlic

2 Teaspoons salt.  (you may need less as the ham is already salty)

1 Large russet potato (or 2 small)   you can either use a raw potato  OR a previously baked potato

HOW TO:  *** The night before, soak the two cups of dry split peas in 6 cups of water.  I always cover mine with plastic wrap.***  ok, so now that your peas have soaked overnight, drain them and set aside.  Put the fresh 8 cups of water, onions, carrots and ham bone in a large pot and bring it to a boil.  Add all remaining ingredients except for the potato.  Reduce heat and let the soup simmer for approximately 2 hours, stirring occasionally.  After the soup has been simmering for the 2 or so hours, I remove the bone.  This is where I pick off any extra ham from the bone and dump the ham back into the soup.  Add the potato and simmer an additional 40 minutes…  there are two methods to the add the potato listed below.  I use the second method.

First Methodpeel and chop up a raw potato and add to the soup…when potato is cooked, you can serve the soup.

Second Method:  I prefer shoving a potato in the oven, baking it while the soup is just starting to cook.  When the potato is baked, remove and leave on the counter.  This allows it time to cool enough to be handled without burning yourself.   Then when it is time to add the potato portion, I simply peel the baked potato, chop it up and dump it in the soup and continue cooking for an additional 40 minutes.  either way is fine.


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