Split Pea Soup

A steaming bowl of hot pea soup, dotted with bits of smoky ham, is a great comfort food on a cold winter day. Pea soup freezes well so file this one with your make-ahead recipes.

Split Pea Soup
Yield: 10 cups Prep 20 mins Cook 2 hrs


  • 1 bag (1 pound) dried split green peas, picked over and rinsed
  • 2 cups chopped onion (2 large)
  • 3 cloves garlic
  • 8 small vegetable bouillon cubes (1 cup bouillon per cube)
  • 1 bay leaf
  • 12 cups water
  • 1 cup chopped baked ham (about 6 ounces)
  • 1 cup chopped celery (about 4 ribs)
  • 3/4 cup chopped carrots (about 4 medium-size)
  • 2 large sprigs fresh thyme OR 1/2 teaspoon dried
  • 1/4 teaspoon black pepper
  • Dash liquid hot-pepper sauce
  • 1 jar (4 ounces) chopped pimiento

Make It

1. Combine split peas, onion, garlic, bouillon cubes, bay leaf and water in 8-quart pot. Bring to boiling, breaking up cubes with wooden spoon. Reduce heat to medium-low; simmer, uncovered, 1 hour.

2. Stir mixture in pot. Add ham, celery, carrot and thyme. Simmer, stirring occasionally, 1 hour or until desired smoothness. Add black pepper and liquid hot-pepper sauce.

3. Remove fresh thyme sprigs if using, bay leaf and garlic cloves. Adjust seasonings, if necessary. Stir in pimiento. Serve warm. Makes 10 cups.

Nutrition Facts

Amount Per Serving: cal. (kcal): 188, Fat, total (g): 2, chol. (mg): 8, sat. fat (g): 1, carb. (g): 30, fiber (g): 11, pro. (g): 14, sodium (mg): 914, Percent Daily Values are based on a 2,000 calorie diet.