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Betty Crocker's Split Pea Soup (Revised)

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“From Betty Crocker Cook Book (40th Anniversary Edition). I've made this SEVERAL times and it is always delicious. consistency.”
READY IN:
3hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 lb dried split peas (about 2 1/4 cups)
  • 8 cups water
  • 1 large onion, chopped (about 1 cup)
  • 1 cup celery, finely chopped
  • 14 teaspoon pepper (or more)
  • 1 ham bone (or 2 lbs. ham shanks, or smoked pork hocks)
  • 3 medium carrots, cut into 1/4 inch slices
  • sea salt, course

Directions

  1. Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
  2. Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
  3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
  4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.

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