Prep Time: 30 minutes
Yellow split pea soup is my girls’ favorite homemade soup, so they are always pleased to hear that it’s on the menu. Adding an extra bag of dried yellow split peas and the reserved gelatin from a ham that was recently baked will make this soup super thick. Yup, thick enough to stand a spoon in. If you start making this soup just after lunch, it will have extra time for the flavors to meld before supper time.
When your soup is ready to serve, feel free to garnish each bowl with extra ham, homemade croutons, a drizzle of sour cream, or fresh parsley. This yellow split pea soup tastes amazing when served with our crusty white cob loaf. Just break off a chunk and scoop up some yummy soup.
Yellow Split Pea Soup
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Prep Time: 30 minutes - Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 14 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Canadian
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Pin RecipeIngredients
- 3 14-ounce bags dried yellow split peas, rinsed
- 12 cups unsalted chicken stock
- 1 meaty ham bone
- 1 yellow onion, peeled and quartered
- 4 teaspoons salt
- 1 teaspoon dried marjoram
- 4 bay leaves
- Black pepper, freshly cracked to taste
- 2 cups chopped ham
- 1 cup ham gelatin, reserved from recently baked ham (optional)
- 1 1/2 cup chopped carrot
- 1 cup chopped celery
- 2 cups chopped onion
Instructions
- Rinse the split peas and pick out any green ones, then place in a large soup pot. Pour in the chicken stock and set over medium-high heat.
- Stir in the ham bone, quartered onion, bay leaves, marjoram, and black pepper, then cover and bring to a boil. Reduce the heat to low and simmer for an hour, stirring occasionally.
- While soup is simmering, use a food processor to chop up the carrots, celery and onion.
- After an hour, remove the ham bone and place on a plate to cool. Discard the quartered onion.
- Add the three vegetables, chopped ham, ham gelatin, and some more black pepper. Simmer for 30 minutes on low.
- When the ham bone has cooled, cut off the meat and finely chop it. Add some of the ham to the pot and reserve some for garnish. Serve warm.
Notes
- If you’re out of chicken stock, use 12 cups of water and 10 chicken bouillon cubes instead.
- If you enjoy a thinner soup, either add less split peas or add more chicken broth.
- This soup freezes really well, so make up a big batch. You’ll be glad you did.