Tested till perfect Split Pea and Ham Soup
Split Pea and Ham Soup
Photography by Matthew Kimura

Split Pea and Ham Soup

A ham bone lends smoky flavour to the soup. The tangy garnish adds a little zip. Or just sprinkle the soup with croutons.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 34 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1ham boneham bones
  • 2 cups 2cupsdried split green peas
  • 1 1oniononions, chopped
  • 1 cup 1cupchopped carrotcarrots
  • 1 cup 1cupchopped celery, with leaves
  • 2 2bay leafbay leaves
  • 1 tsp 1tspdried savory
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground cloves


  • 1 stalk 1stalktender celery, finely diced
  • 1/4 cup 1/4cupfinely diced red onionred onions
  • 1 tbsp 1tbspcider vinegar
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In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours.

Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside.

Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish.

Additional information :

Split Pea and Ham Soup with Horseradish Cream Garnish: Omit garnish. Substitute 1/2 cup (125 mL) sour cream mixed with 1 tsp (5 mL) prepared horseradish and pinch granulated sugar.

Nutritional Information Per serving: about

cal 210 pro 15g total fat 2g sat. fat 0
carb 35g fibre 5g chol 6mg sodium 471mg

% RDI:

calcium 4 iron 17 vit A 35 vit C 5
folate 48
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