Split Pea Soup

Cissy posted 12-29-98

Split Pea Soup

1 ham bone
water to cover
16 oz. dried split peas
3 carrots, peeled and chunked
1 large onion, diced
2 ribs celery with leaves
Worcestershire sauce to taste


If you want to lower the fat content of this soup, boil the ham bone in water to cover for about 2 hours. Remove the ham bone and refrigerate the stock until the fat rises and solidifies, then remove the fat. Remove all ham from bone and reserve; discard the bone.

Return the stock to the pot with remaining ingredients, except Worcestershire and reserved ham and bring to a boil. Reduce heat and simmer for about 3 hours, until peas are beginning to disintigrate.

If you like really thick split pea soup, leave the cover off. Stir frequently.

Put through a food mill (or use an immersion blender) to puree all solids.

Add reserved ham and season to taste with Worcestershire sauce.

If you're not concerned about the fat, cook the ham bone with the veggies and split peas. Remove the bone prior to pureeing the soup and cut the meat from the bone.


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