Wednesday, February 25, 2015
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Split Pea Soup Recipe

Split Pea Soup with Ham | Hearty Soup Recipe

Here’s my favorite Split Pea Soup with Ham recipe that I like to make once the snow starts to fly here in Connecticut. This hearty soup recipe is terrific as a quick lunch or served as a meal.

My Nana was French Canadian and always had a pot of pea soup cooking on the back burner when I went to visit. Most people think to make a green pea soup, however the French Canadians like to make their homemade soups using yellow split peas.

Since Nana never wrote any of her recipes down and cooked by adding a touch of this, and a tad of that, I’ve adapted this favorite Yankee recipe. Instead of the parsnips, I’ve added some par-boiled potatoes and turned it into a combination pea soup and easy potato soup.

Serve this bowl of fresh soup with a slice of homemade dill bread to warm your family on a cold winter’s night!

Split Pea Soup with Ham | Hearty Soup Recipe


Split Pea Soup with Ham | Hearty Soup Recipe

Split Pea Soup, Soup, Vegetables, Beans, Potatoes, Ham

Soup, Appetizer, Dinner, Lunch

Source: Yankee Magazine's Favorite New England Recipes (1972)


  • 1 pound green split peas
  • 3 quarts water
  • 1 meaty ham bone (or 1 pound ham steak, diced)
  • 2 medium onions, sliced
  • 1 clove garlic
  • parsley and thyme, 1 sprig each
  • 2 teaspoons salt
  • peppercorns
  • bay leaf
  • 1 carrot, sliced
  • 1 parsnip, sliced
  • 1 rib celery, sliced
  • 1 cup white wine


  1. Soak the split peas overnight and drain. (If you are in a hurry, the peas may be cooked in a pressure cooker in 2 cups of water for 10 minutes.)
  2. Put the peas in a large pot with the water, the ham bone, and all other ingredients except the carrot, parsnip, celery, and white wine. Simmer on the back of the stove for 2 hours or so, stirring occasionally.
  3. Remove the bone, cut off the meat and return meat to soup.
  4. Add remaining ingredients and simmer for 15 minutes, or until the vegetables are done.
  5. Sprinkle a pinch of mace atop each serving, and serve with common crackers, saltines, or baking powder biscuits.

© Frugal New England Kitchen

About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.

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