Beside The Point’s Split Pea Soup

Serves: 5
Total Calories: 285
Yield: 2 quarts


8 cups water
1 (1-pound) bag split peas, rinsed, drained
1 ham bone with meat or 1 large ham hock
2 large onions, chopped
2 - 4 leeks, white part only, chopped
2 ribs celery, chopped (included some leaves)
1 large carrot, peeled, chopped
1 cup dry white wine
1 clove garlic, finely chopped
1/2 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
salt and pepper to taste


In large kettle, combine all ingredients except salt and pepper; bring to a boil. Reduce heat, cover and simmer 2–2 1/2 hours or until peas are soft. Remove ham bone; cool slightly. Remove meat from bone; return to kettle. Add salt and pepper to taste.

Nutritional Facts:

Serves: 5
Total Calories: 285
Calories from Fat: 0

This Beside The Point’s Split Pea Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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