Uncle Bill's Green Split Pea With Hambone Soup

"This is my old fashioned style soup and is always enjoyed especially during the cold weather."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Emerald C. photo by Emerald C.
photo by Carol M. photo by Carol M.
photo by Debra S. photo by Debra S.
photo by COOT226 photo by COOT226
Ready In:
4hrs
Ingredients:
11
Serves:
12-14
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ingredients

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directions

  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 8 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If you desire a smooth soup, then puree' in batches in a food processor or blender.
  • Or eat the soup without puree'ing.
  • If soup is too thick, add more water to your desired consistency.
  • Beef broth or chicken broth may be added, just reduce the water by the amounts used.
  • Smoked ham hocks are excellent to use instead of a ham bone.
  • If there is not enough ham on the ham bone, then add additional ham of your choice.
  • You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
  • You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

Questions & Replies

  1. excuse my ignorance but when i go to the Whole Foods butcher tomorrow, what exactly do i ask for? Can i get a ham bone without getting the whole ham? Sorry!
     
  2. Can I soak the peas overnight
     
  3. what cld. i use instead of carrots
     
  4. what cld i use insead of carrots
     
  5. Do you have nutritional info for this? Fat and carbs vary widely in other recipes so.im trying not to guess.
     
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Reviews

  1. This is one of the best-tasting soups I've ever made. I used some chicken broth, as you mentioned -- about 6 cups low-sodium broth and 2 cups water. I didn't have to adjust any of the seasonings or proportions in the recipe -- I can always count on Uncle Bill to post a recipe that is a 10-star; I never make one and then think I will tweak it next time. They're always perfect just as written. I pureed half of the soup in the blender; this made a nice and thick soup with still some texture. The three of us finished this in one night, with some crusty rolls. I can't wait to make it again, it's SO good. Thanks for sharing your recipe.
     
  2. FANTASTIC!!!! I had a huge ham bone sitting in my freezer, and I wanted to make your recipe, I was just waiting for a cooler day, and today was it! I used 5 cups of chicken broth and 5 cups water in place of all 12 cups water, and only used 1 beef cube... wonderful smokey taste that thickened up to just the right consistancy. I let it simmer slowley for about 2 hours, we really enjoyed this with homemade crusty buns...Uncle Bill has done it again! thanks for another winner!...Kitten:)
     
  3. My family swore they hated split pea soup, but I love it so I made this recipe. Well, I now have a family of converts. Everyone loved it!!!! Thank you!
     
  4. Not that I would start ordering this at restaurants but this split pea soup's flavor was very good and I loved how healthy it is! My 1.5 year old boy asked for more! I was surprised I enjoyed it, since I am not a big fan of gritty texture that beans and split peas have. I will probably make again since it wont be the last time I buy a large ham it was great using all of the ham and the tiny pieces that break off the ham. Thanks for making it so simple! I did use extra carrots, celery, and thyme. I used 2 bay leafs and 3 beef bouillon cubes. Thanks again!
     
  5. Thanks for sharing this. First time making it. The taste is exactly what i know about split pea soup. I followed the direction but just left the pea boiling in the pot for another 30 mins. Pureed half of the soup to smooth out a bit the pieces of carrots. Topped with ham and crostini. Uh...mazing!!!
     
    • Review photo by Emerald C.
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Tweaks

  1. Boil the ham bone first. Let the broth sit over night. Skim the fat off of the broth in the morning. I skimmed 1/8" off of the broth. No need to eat this fat.
     
  2. Add one or two minced garlic cloves, and I always saute my veggies in a little bit of olive oil, seasoned with salt and pepper before I add them to the soup.
     
  3. Added a diced (not too small) potato Going to had a handful of fresh (frozen) peas later and a sprig of mint Haven't added salt, will taste test later
     
  4. I’ve made this recipe several times. It is the absolute BEST! Each time I make it I tweak it a little bit. This time I’m only using one onion and no salt. However I added 2 teaspoons of Better than Bouillon instead of 2 bouillon cubes, 1/2 teaspoon of Liquid Smoke and a tablespoon of Worcestershire sauce. Thank you, Uncle Bill for the best recipe ever!
     
  5. I used 6 cups of split peas, 10 cups of water and a clove of garlic! Skipped the salt and bay leaf! It was delicious!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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