"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ham and Split Pea Soup Recipe

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This recipe for Ham and Split Pea Soup, by , is from OUR FAMILY RECIPE COLLECTION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Torongeau


2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced small
2 celery stalks, chopped
1/8 teaspoon ground black pepper
1 1/2 cups cooked ham, diced small
1 pound green split peas, rinsed
8 cups chicken stock
1 dried bay leaf
Leftover ham bone
* I also add potatoes, just a couple cut up

In a large soup pan or dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery and pepper. Sauté until softened, about 10 minutes. Add the diced ham,(and potatoes if using) stir and cook for 2 minutes. Add the green split peas, chicken stock, bay leaf and ham bone.

Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. Check periodically to make sure liquid doesn't evaporate too quickly. If it does, add more stock or water to thin it out.

Test for seasoning and if it needs salt, add to taste.

Recipe Notes
Note: I have adjusted the recipe to add salt only if needed at the end since a lot of hams have different salt levels and you may not need any.

Personal Notes:
Personal Notes:




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