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Split Pea and Ham Soup

(3 Votes)
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If you're like us, a big bowl of pea soup is satisfying enough to be a whole stick-to-your-ribs meal. And with the additional ham that's in this one, you're in for a filling treat in every spoonful!

What You'll Need

  • 8 cups water
  • 1 pound fully-cooked boneless ham, cut into ½-inch chunks
  • 1 (24 ounce) package dry split green peas
  • 4 large potatoes, peeled and cut into 1-inch chunks
  • 2 onions, chopped
  • 2 carrots, cut into ½-inch chunks
  • 2 celery stalks, cut into ½-inch chunks
  • 2 chicken bouillon cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper

What to Do

  1. In a 6-quart soup pot, combine all ingredients over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 50 to 60 minutes, or until vegetables are tender.


You can use leftover ham in this, or buy it right from the deli case. Don't forget to refrigerate any leftovers! And if this is too thick after it has been chilled, just mix in a little water when rewarming it to achieve the desired consistency.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 1,001
  • Calories from Fat 53
  • Total Fat 5.8g 9 %
  • Saturated Fat 1.5g 8 %
  • Trans Fat 0.0g 0 %
  • Protein 70g 139 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 61mg 20 %
  • Sodium 1,987mg 83 %
  • Total Carbohydrates 172g 57 %
  • Dietary Fiber 54g 218 %
  • Sugars 24g 0 %

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I did this recipe in the crock, turned out very good!

Is there a crock pot or slow cooker version of this recipe?

One exception. When you cook your ham in water stovetop save the broth. Chill it to remove the fat then use it instead of water,chicken boullion cubes, and salt.


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German Potato Salad

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