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Nutrition Facts
Serving Size 1 (372g) Recipe makes 4 servings The following items or measurements are not included below: 1 ham bone 1/4 cup cooked bacon
Calories 612
Calories from Fat 52		(8%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 119mg		4%
Potassium 1817mg		51%
Total Carbohydrate 99.0g		32%
	Dietary Fiber 33.0g	132%
	Sugars 13.5g
Protein 31.3g		62%
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Easter

Erin Harris

Hearty Split Pea Soup!

Recipe #117472 | 3¼ hours | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 16, 2005

The onions, carrots, celery, potatoes and garlic are sauteed first to enliven the sugars in them. This comfort soup gets a wonderful smokey flavor from your choice of ham bone or shank or smoked turkey wings. It's swirled with sherry. Topped with bacon bits and croutons.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon olive oil
1 onion, diced
1 celery rib, sliiced
2 medium potatoes, diced
2 carrots, diced
2 garlic cloves, minced
1 teaspoon oregano
1/2-1 teaspoon pepper
1 bay leaf
1 meaty ham bone or 2 smoked pork shanks or smoked turkey wings
1 (16 ounce) package dried split peas
salt & pepper
hot sauce (optional)
1/4 cup sherry wine
1/2-1 cup garlic herbed croutons
1/4 cup crumbled cooked bacon

Directions

1
In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
2
Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
3
Go ahead a sneak a taste.
4
Season with hot pepper sauce and black pepper Drizzle with sherry.
5
Optional I prefer-Blend all but meat in a blender to smooth out.
6
Garnish with croutons and bacon bits.

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Featured Reviews for This Recipe

From: BryanNH

On Dec 27, 2008

Been using this recipe for the past several years after Christmas and after Easter (the two ham holidays for me!) and it ALWAYS comes out SO SO good ... I skip the sherry and haven't used the bacon in the past, and even without it is SO good. I use an immersion blender to mix it all, including any meat that fell off the bone, then I'll reserver some chopped ham on the side to add in AFTER it is blended togethter so you have the rich and thick soup with chuncks of fresh ham. With bacon this would be even better - its going in this year!

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From: Fish-guy

On Dec 17, 2008

Made this soup last night. Even though it was midnight when I finally took it off the stove I had to have a bowl. Fantastic! -even without the sherry (I have to run to the store to get more). Can't wait to try it WITH the sherry. Like some of the others, I substitutes 2 qts of veg stock for the water which I thik really added to the flavor. I also added about 50% more vegetables too. Split-pea soup is my favorite, and this recipe is the best I have had! Thanks for sharing.

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From: Michelle Berteig

On Jan 23, 2006

Very tasty soup! I sauteed the veggies in bacon fat and I also used 4 cans of chicken broth instead of water. I added the bacon as well. Definitely a keeper!

6 people found this review helpful

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From: GiGil

On Jan 5, 2006

Excellent soup. Didn't do the sherry or the bacon though. I also used Chicken Broth instead of water. I used my immersion blender to make it thicker. Made some homemade cheese croutons from stale french bread by cubing the bread, then sauteing the cubes in olive oil, sprinkling seasoned salt and garlic pepper over them while in the frying pan, and finally adding the grated cheddar cheese (leftover end from the Holiday!) Delicious.

6 people found this review helpful

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