Split Pea Soup

Split Pea Soup

From Betty's Soul Food Collection... Comfort food in a bowl, homemade soup does wonders for the soul!

Prep Time



Total Time






2 1/4
cups dried split peas, (1 pound), sorted and rinsed
cups water
large onion, chopped (1 cup)
medium celery stalks, finely chopped (1 cup)
teaspoon pepper
ham bone or 2 pounds shanks
medium carrots, cut into 1/4-inch slices (1 1/2 cups)
  1. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Makes 8 servings about 1 1/2 cups each
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Preparing split peas for cooking is easy! Just pick over the dried split peas and discard any grit or discolored peas. Place the split peas in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander.
Looking for another option for a ham bone? Use 2 pounds smoked pork hocks.
Serve With
Serve this hearty soup with warm crusty bread and a fresh green salad drizzled with raspberry vinaigrette. Mmm!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 15 mg;
  • Sodium 30 mg;
  • Total Carbohydrate 33 g
    • (Dietary Fiber 13 g,
  • Protein 17 g;
Percent Daily Value*:
    • 1 Starch;
    • 3 Vegetable;
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.