It may not be the prettiest of soups, but Old-fashioned Ham Bone Split Pea Soup is always dependably hearty, comforting, and easy on the budget. Oh, and it’s delicious, too!
Old-fashioned Ham Bone Split Pea Soup & Sweet Skillet Cornbread
As you may have noticed, at least half the recipe content here on GHW is devoted to what I like to call “reasonably healthy and/or slightly lighter comfort food.” Within that category, if there is one thing I am known for making well, it is Soup.
When my kids were growing up, I made soup almost every week (Souper-Tuesday, anyone?!), and got quite adept at creating new and unique combinations. Soup – always an easy, economical way to repurposed leftovers – was also often the way I introduced new cuisines and foods to my kids.
This post may contain affiliate links, but don’t worry – they won’t bite.
When you create a soup using the “handful of this, pinch of that” seat-of-your-pants method, you sometimes make a dud now and then, but the real problem arises when you make something wonderful, because it can be almost impossible to replicate it.
THEM: “Hey Mom, remember that new soup you made last month? The one with the eggplant and the weird licorice onions? Can you make that again?”
ME: “Um… Sure???”
So I’ve been working harder at documenting my soup recipes, starting with the traditional soups I’ve adapted from my mother’s kitchen.
Hearty, comforting, and always delicious, Old-fashioned Ham Bone Split Pea Soup has been one of my favorites since I was a child, when my mom used to make it for us in the week following every “ham holiday” (i.e., Easter, Christmas, etc.). I make this split pea soup in the slow cooker four or five times a year, every year, and I have the recipe nailed down pat!
I won’t call this recipe Completely fool-proof, because there is always that one cook… However, barring anyone who might try to substitute Skittles for split peas, this recipe is as close to fool-proof as you’re ever going to find.
How to Make Old-Fashioned Split Pea Soup in a Slow Cooker
[Scroll down for ingredients and printable recipe]
1. Rinse peas and combine with remaining ingredients in slow cooker.
2. Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours. (I usually stir it about halfway through.)
3. After cooking for 4-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
4. When the ham bone is cool enough to handle, remove any ham and return the meat to the soup. Discard the ham bone.
5. Adjust seasonings to taste and serve.
That is literally all there is to it! If you follow the directions and use the ingredients as directed, this recipe is virtually fool-proof.
IMPORTANT INGREDIENT NOTE: The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked ham bone (or ham hock), your soup will taste more smokey. Personally, I prefer my split pea soup on the sweet side, but it really is just a matter of personal preference.
Old-fashioned Ham Bone Split Pea Soup
Equipment
Ingredients
- 1 pound green split peas about 2 1/4 cups
- 1 meaty ham bone
- 1 1/2 cups chopped onion about one large onion
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 1 1/2 - 2 tablespoons honey (or agave; or brown sugar)
- 1 cup diced celery 2-3 stalks
- 1 cup diced carrots 2 large or 3 medium carrots
- 1 dash hot sauce optional
- 2 quarts water
Instructions
- Rinse peas, and combine with remaining ingredients in slow cooker.
- Give everything a quick stir, and then set slow cooker to HIGH and cook 4-6 hours. (I usually stir it about halfway through.)
- After cooking for 4-6 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate to cool.
- When the ham bone is cool enough to handle, remove any ham and return the meat to the soup. Discard the ham bone.
- Adjust seasonings to taste and serve.
Notes
Nutrition
SERVING SUGGESTION: Serve with my Sweet Skillet Corn Bread {with Pan-fried Maple Corn}.
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If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.
