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Home > Recipes > Soups > Split Pea Soup

Split Pea Soup

Submitted by: John Albert

Date submitted: 16 June 2012 at 13:00:04

Cover Recipe: "Split Pea Soup."

Split Pea Soup

Total Time:

45 minutes

Originaly Yeild:

4 servings




3  Bacon - 3 slices of each cut into half

1  Meaty ham bone - 1

150 g,  Chopped ham - 1 cup

3  Garlic cloves - 3 finely chopped

100 g,  Large sized onion- 1 finely chopped

3  Celery stalks – 3 cut into 1/2-inch pieces

375 g,  Large sized carrots - 3 cut into 1/2-inch pieces

1 lb,  Green or Yellow split peas

1  Bay leaf

250 g,  Large sized potatoes – 2 cut into 1-inch pieces

64 oz,  Water

2 tbsp,  Salt and pepper to taste


  1. In a large soup making pan, fry bacon till it is fully cooked.
  2. Remove from fire, cool cut it into thin pieces and set aside.
  3. In the left over grease in the pan, add garlic, onion, celery and carrots saute over medium heat until they are transparent.
  4. Now add water, peas, ham bone and bay leaf to the sauté mixture. Bring all the ingredients to boil; skim any foam that rises to the top.
  5. Add the chopped ham, potatoes, crumbled bacon, salt and pepper to taste, and return to a boil.
  6. Cover the pan and cook on low flame for 1 hour or until peas have completely broken down, stirring frequently to avoid scorching.
  7. Serve with rye bread and butter. The soup freezes well.

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