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Split Pea and Ham Bone Soup

Split Pea and Ham Bone Soup

Course Soup
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 servings
Author Liza Agbanlog


  • 2 cups yellow dried split peas, sorted and rinsed
  • 8 cups water
  • 1 onion, chopped
  • 1 cup finely chopped celery, about 2 medium celery stalks
  • ¼ tsp freshly ground black pepper plus more to taste
  • 1 left over ham bone
  • 1 ¼ cups diced carrots (1 large carrot)
  • Salt to taste


  • In a soup pot, combine together the split peas and water. Bring the mixture to a boil. Remove from the heat. Cover and let stand for 1 hour.
  • After an hour, return the pot to the heat. Add the onion, celery, pepper and ham bone, and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally for 40 minutes or until the split peas are tender.
  • Remove the ham bone from the soup and pull off meat from the bone. Return the meat to the soup and discard the bone. Add the carrots and cook for 20 minutes or until the carrots are tender and soup has thickens. Season with salt and pepper.


Recipe Source: bettycrocker.com