Hearty Split Pea Soup

Putting a smoked ham hock in this soup gives it a nice campfire feel. You can also use slices of cooked ham diced up or even just a ham bone. Any version is tasty and filling. And it freezes great so you can freeze individual or family sized portions.

  • 1 bag (16 ozs) dried Split Peas
  • 1 1/2 cups of diced cooked ham, smoked ham hock or ham bone
  • 1/2 cup Carrots, diced
  • 2 large Potatoes, (peeled or unpeeled) cubed
  • 6 cups Water
  • 1 can (16 oz) Vegetable Broth or homemade veg broth
  • Sea Salt and Pepper to taste

Rinse and clean peas looking for small stones or dirt.  Put peas and water in large pot, bring to a boil for 2 minutes and then cover and remove from heat and let stand for 20 minutes. Combine all remaining ingredients, bring to a boil. Reduce heat and simmer for 40 minutes. Stirring occasionally.

Remove the ham bone and shred meat from bone. Discard bone or give to doggies as a treat.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in cast iron cookery, emergency cooking, soup and tagged , . Bookmark the permalink.

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