Rachaels Split pea and ham soup – a delicious recipe with peas, ham bone, celery, carrots, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour the split peas in a pot with 2 quarts of water, bring to a boil then reduce to a simmer until they are softened.
2
(the amount of water can change with the size of your bag of peas so you should cook according to what your directions suggest)
3
In a separate pot bring the ham bone and scraps, celery tops and bottoms, onion chopped in half, garlic and carrot scraps to a boil in 2 1/2 quarts of water.
4
After about an hour and a half strain the broth pot and add it to the split pea pot and mix in remaining ingredients.
5
If you want extra ham you can add some now.
6
Cook until thickened and the veggies are cooked through.
7
(about another 45 minute)
170
kcal
Calories
3
g
Fat
27
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 packages dry split peas, 1 ham bone with scraps, 4 celery (chopped), 1 large cubed sweet potato, and more.
Yes, Rachaels Split pea and ham soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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