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.
- 3 14-ounce bags dried yellow split peas, rinsed
- 12 cups of filtered water
- 10 chicken bullion cubes
- 1 meaty ham bone
- 1 yellow onion, peeled and quartered
- 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
- Rinse split peas, pick out any green ones, and place in a large soup pot.
- Pour 12 cups of water into the soup pot that is on medium high heat.
- Add 10 chicken bullion cubes and stir.
- Put in one ham bone, quartered onion, bay leaves, marjoram and black pepper.
- Stir ingredients and place lid on soup pot.
- Once the soup starts to boil, reduce heat and simmer for one hour stirring occasionally.
- While soup is simmering, use a food processor to chop up the carrots, celery and onion.
- After an hour, take the meaty ham bone out and place on a plate to cool. Take out the quartered onion and discard.
- Add the three vegetables, ham gelatin, chopped ham and more cracks of black pepper.
- Simmer for 30 minutes.
- When the ham bone has cooled, cut off the meat and chop small.
- Add some of the ham to the pot and reserve some for garnish.
- Serve warm.
My yellow split pea soup is very thick. 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.