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World’s Best* Split Pea Soup

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

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Level: Easy

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*The World’s Best claim is based on my mother-in-law’s assessment. She claims to be a split pea connoisseur. I don’t want to influence you; all I can say is that it’s pretty darned yummy! I didn’t even like split pea soup until I started making it last year. This is the result of my evolution.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Chopped
  • 1 cup Carrots, Chopped
  • 3 cloves Garlic, Minced (use Less To Taste)
  • 1 package Split Peas (1 Pound Bag, Rinsed And Picked Over)
  • 1 pound Smoked Ham Hocks (2 Or 3 Hocks - Or Substitute Ham Bone)
  • 3 cans (14 Oz. Size) Low Sodium Chicken Broth
  • 3 whole Bay Leaves
  • 2 whole Russet Potatoes, Scrubbed And Cubed

Preparation

In a large dutch oven, heat olive oil until hot. Add onions, carrots, and garlic. Cook, stirring occasionally, until onions begin to turn translucent, about 5 minutes.

Add split peas, ham hocks, broth, and bay leaves. Add enough water to cover ham hocks. Bring to a boil, then turn heat to medium and simmer about 45 minutes, or until peas are almost soft, adding water as needed.

Remove ham hocks, allow to cool. When cool enough to handle, remove meat from ham hocks and return to pan. Check seasoning, add salt & pepper as needed. Add potatoes to the pot and add water if needed. Return to a boil, then reduce heat to medium and simmer for an additional 30-45 minutes, until potatoes are soft and peas are broken down. Remove bay leaves.

Optional (but highly recommended) step: Pour half the soup into blender or food processor and puree. Add pureed mixture back into pot, stir to combine. The idea here is to make this soup thick, so puree as much or as little as you like. I happen to like it thick with small chunks of vegetables throughout…

Check once again for seasoning, adjust as needed. Bring to serving temperature.

Storing: This soup freezes well. You may need to add a little water to bring it to the proper consistency.

9 Comments

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evergreenlc on 11.28.2013

I will be making this again today and have made it 3 times so far. I think it is the worlds best and about time I said so!

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Wendy Thacker on 10.8.2011

Absolutely delicious! We don’t eat pork but I’ve found a pork free ham flavoring that I used. This is, by far the best pea soup I’ve ever made.

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lyk2scrap on 9.30.2011

Ugh…wish I could edit. This will NOW be my go to recipe! Sorry…

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Honey-do on 4.28.2011

This very well could be the world’s “best” split pea soup. I made it yesterday, and it was amazing. Rave reviews all around. Thanks “pattycake”

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pterra2008 on 4.15.2010

This was a very good base that I varied from just a bit. I added a leek to the veggie mix and did not use the potatoes. Added just a hint of marjoram and this soup was very good. Easy to make and didn’t take much time. Thanks for sharing the recipe the recipe pattycake. I will make this again for sure.

8 Reviews

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jenml27 on 7.12.2012

I liked it, but my husband thought it was just ok. It might be because of the color of the peas, though! Overall, it’s a good split pea soup recipe.

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simoneandherkitchen on 11.27.2011

This soup was not only easy to make, it was very good. I substituted bacon and my whole family loved. Thank you, will be keeping this on my winter list!

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Wendy Thacker on 10.8.2011

This is absolutely delicious and much easier than I remember other split pea soup recipes to be. We don’t eat pork so I substituted a non-pork ham flavoring and WOW! Even my one son who vowed never to eat split pea soup again raved. Once blended, I would almost call it gourmet. It’s quite pleasing to the eye and the palate! I will definitely be putting this recipe into my Favorites. Thanks!

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lyk2scrap on 9.30.2011

Is this ever yummy! I got all my kids to eat this and like it–even my non-vegetable eating ones! I skipped the potatos as well, and added a good healthy cup of celery from my garden instead. I cooked it on low for most of the day because it took that long for my peas to break down, but they finally did and I did not blend. Again–so yummy. I’ve been wanting to make this kind of soup for so long and this will now be my go to recipe! THANKS!

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ksvoce on 7.18.2011

Very delicious! I also left the potatoes out. If you have time to let it cook down, it comes out thick and wonderful without them! Fresh bay leaves are also a great way to go…

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