This Incredible Split Pea Soup has been my favorite, and only, split pea soup recipe for over 20 years now. It’s rich, creamy texture is perfectly seasoned with the right combination of vegetables and pieces of tasty ham, making it really delicious! I got this recipe from my sister-in-law, Judy and it was called Incredible Split Pea Soup and I have to agree, this soup is, well, incredible!
So, let’s get cooking!
Place the ham bone in a large pot and add enough water to almost cover it. Bring to a slow boil over high heat. Reduce the heat, cover the pot and cook for 45 minutes. Then remove the ham bone and set aside to cool.
Serve with your favorite homemade bread or dinner rolls and you have an amazing hearty meal! Growing up I remember my Mom making homemade soup for our family probably once a week and we all loved it! There’s nothing quite like a bowl of hot soup for a fall or winter’s dinner, it’s just so comforting and warming.
We hope you try our Incredible Split Pea Soup and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
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Incredible Split Pea Soup
- 1 Ham Bone
- 3 - 4 quarts water, 12 - 16 cups
- 1 pound green split peas
- 5 teaspoons beef or chicken bouillon paste, or 5 bouillon cubes
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, sliced or shredded
- 1 teaspoon each garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 5 bay leaves
- 1 cup chopped ham, from the ham bone
- 1/2 tablespoon liquid smoke, optional
- Salt and pepper to taste
- Place the ham bone in a large pot and add enough water to almost cover it. Bring to a slow boil over high heat. Reduce heat, cover the pot and cook for 45 minutes. Remove the ham bone and set aside to cool.
- Add the dried split peas, bouillon paste or cubes, chopped vegetables, seasonings and bay leaves, give it a stir. Cover again and continue to cook at a slow boil for 1 1/2 hours, stirring occasionally.
- Cut up the ham and add it to the pot, along with the liquid smoke (optional). Continue to cook uncovered this time at a slow boil for 30 - 45 minutes, or until desired thickness.
- Add salt and additional pepper to taste.
- The ham bone should be mostly covered with water, making the pot about 2/3 full.
- For thicker pea soup; use 3 quarts (12 cups) water when boiling the ham bone.
- A slow boil means just past simmering.
- This soup gets a little thicker as it sits or if eaten the next day. If it becomes too thick, just add a little water when reheating and serve.
- You can substitute the teaspoon each of garlic powder, dried oregano, and thyme for 1 tablespoon of Italian seasonings.
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