Helen's Split Pea Soup

HELEN’S SPLIT PEA SOUP   [serves 4-6 as main course

(Our daughter, Helen, makes this for her happy Dad)


2 Cups / 1 pkg. dry split peas.

2 Cups vegetable or chicken broth.  Or 1 Cup water and 1 cup broth

1 Cup chopped celery

½ Cup chopped onions

¼ Cup raw carrots diced small  (optional)

1 Bay leaf

¼ tsp dried thyme, or good shake

2 smoked ham hocks  (or left over ham bone)

2 cups chopped ham or sliced kielbasa sausage. 



1.)   Wash and sort the peas

2.)   Add broth and ham hocks to a large pot

3.)   Bring to a rapid boil and simmer for 2 minutes.

4.)   Remove from heat and let stand 1 hour.  If in a hurry, just simmer slowly for an hour.

5.)   Add veggies, thyme, and bay leaf and bring back to a boil.  Cover and simmer for at least 90 minutes to 2 hours, or until the peas are soft and the soup is of the desired consistency.  Can add a bit of broth or water if too thick.

6.)   Remove the ham hocks and peel off the bone.  Be sure and discard any fatty meat.

7.)   Add ham hocks and ham pieces or sausages to the soup

8.)   Season to taste – a small sprinkle of soy sauce is good as well.

9.)   Cook until the soup looks and tastes right.  You can puree the soup with a hand held blender for smoother consistency. 


Serve in warmed soup bowls with a very small dollop of sherry added for additional flavor. 

Wonderful served with a favorite green salad. 


© Robert Lillie 2012