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Hearty Split Pea and Ham Soup
Cook Time
6
hours
hours
Total Time
7
hours
hours
Servings
12
cups soups
Ingredients
2
tablespoons
butter
1
tablespoon
vegetable oil
safflower, canola etc.
1
cup
carrots coarsely chopped
1
cup
celery coarsely chopped
1 1/2
cups
coarsely chopped onions
1
clove
garlic
minced
2
cups
finely shredded cabbage
10
cups
water
Large ham bone with some ham still attached
or 1 vegetable bouillon cube or a small ham steak, chopped
2
cups
dried green split peas
1
teaspoon
dried basil
1
teaspoon
dried thyme
1
teaspoon
dried marjoram
1/2
teaspoon
dried oregano
1/2
teaspoon
dried summer savory
1/8
teaspoon
dried sage
1/8
teaspoon
dried tarragon
1/4
teaspoon
celery seed
1/4
teaspoon
ground coriander
1/2
teaspoon
sea salt
1/4
teaspoon
seasoned salt
salt and pepper to taste
4
tablespoons
fresh minced parsley
or 4 teaspoons dried parsley
Instructions
Finely shred the cabbage with a sharp knife, mandoline or food processor.
Dice the carrots, onions and celery.
Heat butter and vegetable oil in a large soup or stock pot over medium heat.
When butter is melted, add carrots, celery, onion, garlic and cabbage.
Saute for about five minutes, stirring often.
Add water, split peas, spices and ham bone ( or chopped ham or vegetable bouillon).
Turn up the heat and bring to a rolling boil.
Reduce heat to medium or medium low.
Cover and simmer soup for 6-8 hours, stirring every few hours.
Remove ham bone and cut remaining ham off the bone into bite size pieces (or shreds) and return ham to the soup.
Stir in parsley.
Season with salt and pepper to taste.
Serve soup hot with fresh bread or cornbread.
Notes
Use a ham bone for great flavor.
If you don't have a ham bone, add a cube of vegetable boullion.
Can also use a ham steak and add chopped ham.