Is there anything better than split pea soup with ham or bacon bones on a cold winter’s day? I don’t think so. Pair it up with a slice or two of crusty bread and I’m in heaven.
I mentioned my pea soup in a previous post and I had several people ask me to post it. I didn’t do it then because I thought everyone probably has a favorite family recipe for pea soup. I was wrong.
This is a very easy soup to make. The only bit that takes time is getting the meat off the bones and that’s not necessary if all you want is the flavor of the ham or bacon. I like the bits of ham in the soup and I don’t blitz the soup because I like to taste the teensy bits of ham and carrots and onion. That’s just my preference. Lots of people either blitz with a wand or put the soup in the blender to make it really smooth.
- 500g or 16 oz. packet dried green split peas
- 4 cups of low salt chicken stock
- Up to 1kg ham bone or bacon bones (I used bacon bones)
- 1 tbsp oil
- 1 clove garlic finely chopped
- 1 onion, chopped
- 2 carrots chopped
- 1 bouquet garni (parsley, thyme and a bay leaf tied with string)
- 1 cup cream
- salt and cracked pepper to taste
- Rinse split peas and soak in a pan of water for at least an hour or up to 8 hours to plump them up. (lots of people skip this step but it's how my mother taught me to make this soup.)
- In a large heavy bottomed pan heat the oil and add the garlic, onion and carrots and slowly cook without burning or coloring.
- Add the split peas, chicken stock, bones, cracked pepper and bouquet garni and simmer for 1½ hours.
- Remove bouquet garni and discard - it's done its work
- Remove the bones and pick off the meat (it should just fall apart) and return to soup pot.
- Taste and adjust seasoning.
- Either blitz or blend if you want smooth soup
- Stir in cream
- Serve with some nice crusty bread
I’m with you, I like my split pea soup chunky. This sounds delicious.
I used to think the same-that people already had these recipes but it turns out that they don’t always! And I don’t have a family recipe for pea soup so thank you! 🙂
Likewise, and when I found myself alone the first and last resource was the web where I found this delicious recipe.
I have found that it is best to soak the split peas in water overnight and that using the edge of a spoon is ideal for scraping off (picking off) the meat from the bones, a spoon works better than a knife and is easier to hold.
The addition of a couple of mint leaves if you have them adds a great flavor.
Yum, Dan
This is one of my favorite soups and I am thinking my new favorite recipe for it!
This is my husband’s favourite meal in the entire world. So thank you for the kick in the bum to start making it for him again.
I love hammy split pea soup and yours looks just perfect, thick, rich, creamy and full of flavor. I have to try your recipe, winter or not!
Loveee pea soup. Hammy bits just make it perfect.
i feel like a bowl right now 😀 looks so hearty and comforting..hmmm id dip a piece of bread into it too! i didnt grow up drinking this type of soup (we had chinese style soups) so thx for posting the recipe! 🙂 have a lovely rest of week maureen! 🙂
This soup looks AMAZING! You make it look enticing and irresistible even to a not so pea lover. Adding ham and or bacon to it must have really upped the flavor. I can smell the aroma now! Lovely
Oh, I’m the same way! Give me a bowl of this, a hunk of bread, and a bottle of wine…happy girl 😉
I think this soup is a favorite of everyone who has had a bowl of a well-made version. I love the smoky undertones of this soup and we never have leftovers when it is served. I hope you have a great day. Blessings…Mary
I love split pea soup. Hubby usually makes it for me and he hasn’t in a long time. Now I’m going to have to hound him. Yours looks perfect!
You know I actually don’t have a family recipe for this… hmmm. How did you know? GREG
split pea soup! awesome. my friends love flavoring their soups with a ham hock :).
gosh are you Dutch? Only asking because they are world famous for ‘ertwensoep’- pea soup to you! It looks great.
no, not Dutch, sorry. All four of my grands were French Canadians and before that south of France and before that, I’m clueless 🙂
This is a great split pea soup recipe with all the works but I have to say, I’m REALLY glad that it’s not a cold winter’s day here (we have enough of those in Canada!!) Cheers.
How delicious does this look! Ham bone. Yep, I’m very interested. It is definitely not winter here but I have no problem scarfing down some hot soup any time of the year. Yum. I am going to have to try this soon.
Love using the ham bones in soups!
I don’t have any recipe for a pea soup, in fact I’ve never even tried making it so thank you for sharing yours, I’m saving it 🙂
Love the idea of leaving it ‘chunky’…sounds delicious!
Love this delicious pea soup 🙂 I’m bookmarking your recipe, hope you don’t mind :))
I love this soup! I can’t stop laughing, though. You have the same wedding china set as us – except my hubby wouldn’t let me get the soup bowls – he said outright, “the French just don’t serve soup at dinner parties”. Now it’s too late and he wants them – especially filled with your pea soup 😉
I definitely like the fact you didn’t puree the soup! I love my soups with some texture to them and this sounds so delicious =)
My husband makes a soup like this every year and it’s fantastic. But I am glad to find your recipe to change things up a bit! Thanks for sharing!
I simply love home made split pea soup…I already cant wait for fall to have soup again.
Gosh, I forget the seasons are backwards there! Or forwards to you? Let’s just go with opposite. This looks amazing, but a little warm at the moment. I’ll have to hang onto it for the colder weather (which sadly is never far away in Seattle).
OK..I would like a bowl of this luscious, perfect looking pea soup and a slice of that amazing chocolate sheet cake below for dessert. Thank You 😉
I’m glad you posted this as I have a ham bone sitting in my freezer, you know, the frozen item you keep moving around wondering what you are going to do with it! Now you gave me the needed inspiration to make soup! Truly I’ve never made pea soup before!
Looks amazing even in this heat index. I always use the ham bone too.
I’m always in the mood for soups, as it is the ultimate comfort food. I could enjoy a warming bowl of this soup, right now! Good ingredients, served with crusty bread…its gotta be bliss.
Thanks for sharing – have a great weekend! 🙂
Love this, it’s comfort in a bowl! Have a great weekend!
I guess I am odd person out on this recipe. I have never liked split pea soup. And I love peas.
It’s summer here, but I’m a soup girl. I think I would eat diet of mostly soup year round if my family would allow it.
I like the chunks in my pea soup too.
Your recipe looks great!
I’m with you on preferring a chunkier texture to the vegetables in the soup. Somehow soups that are pureed to the point where the ingredients are indistinguishable never seem quite as satisfying.
A terrific looking soup, it sounds so flavorful and delicious!
lovely soup, and great for winter 🙂 have a good weekend Maureen
Hooooooooot! Your soup sounds so good. I’m all about the bacon bones. Yum!
Oh Yum! So delicious and comforting. What lovely soup. It’s supposed to be summer around here, but to be honest, it isn’t that hot and I could really do with a bowl of that soup now.
I also love mine w/ little bits of ham or bacon (oh yea, the more the better!). Thanks for posting this recipe. I have a ham bone in the freezer; so this recipe came in handy.
I love the ham or bacon option. (Why not both? Lol) I can’t wait for winter to roll around so I can make soups and stews again.
Bacon bones make the split pea soup extraordinary! Unfortunately I can only dream of finding them here 🙁 . Wonderful recipe that I will keep for colder days!
This is how I make my split pea soup but I use yellow peas – can not stand the green ones – it’s a color preference!!! Can’t wait for cooler weather so I can make this delish soup!!
Thanks Juli! I’ve never had a problem with the color but maybe I’ll try yellow next time to see if it makes a difference to me. Thanks so much for stopping by.
we make ours with the long rib bones intact so we can slurp the meat off in one go then drop the bones in an empty pot , amazing flavour but you need a bib and a bit of elbow room.
Doesn’t this sound like a smashing idea!