Ham and Split Pea Soup

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 pound dried split peas
  • 1 ham hock
  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 2 teaspoons minced garlic
  • 1 pound Smithfield ham, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups water
  • 1 bay leaf
  • 2 teaspoons fresh thyme
  • Parmesan Truffled Potato Chips, recipe follows
  • Parmesan Truffled Potato Chips:
  • 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1/4 cup grated Parmesan
  • 1 tablespoon truffle oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

Parmesan Truffled Potato Chips:

Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.

Heat the oil in a large, heavy pot to between 340 and 350 degrees F.

Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.


CATEGORIES:
View All

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 138
<span>Really amazing recipe I did change a few things like added more carrots and celery, also did not throw out the broth that the ham simmered in, I used it in my soup! Gave it so much flavor I barley had to put other seasoning in it. Also I did not use thyme at all !</span><br /><br /><br /> item not reviewed by moderator and published
4 stars because...although I used no-soak beans but I DID soak them and wound up with too much broth...I still had to add a chicken bouillon cube to get the maximum flavor.  I will make this again, regardless. item not reviewed by moderator and published
Ridiculous recipe. Buy a ham. Have it for a dinner or two. Save the bones. Up carrots and celery in fine dice to a cup each, reduce thyme to 1 tsp, saute the veg then add water, bones and split peas. Add your leftover dinner ham that you diced for the last half hour. No need to soak split peas since they will cook to a mush after an hour or so. Remove bone and pick meat off and add that back in. I know Emeril didn't submit this from his repertoire, but doesn't anyone at Füd Network check these recipes before posting? item not reviewed by moderator and published
Why on earth would you throw away the smoked ham hock water? item not reviewed by moderator and published
Why would you promote Smithfield hams? They are now owned by a Chinese company. I will never buy another Smithfield product. Shineway Group (Shuanghui Group) of China. Do some research. item not reviewed by moderator and published
I agree with Kit Kat below.The recipie needs to be tweeked. I used the leftover ham and bone from Christmas. After cutting meat off bone boiled the hambone for 1 hour but DID NOT throw out water. Used it in the soup. Doubled the amount of Carrots and Celery and used 1/2 the amount of fresh Thyme. I soaked peas overnight. item not reviewed by moderator and published
Made this soup last night with my leftover ham and ham bone from Christmas dinner - it was SO GOOD!! Followed the recipe almost exactly except I had a ham bone so I didn't do the boiling of the ham hock. I browned the ham bone while I was browning the meat. I also added a cup of finely chopped leeks I had leftover in the fridge - good addition! I did soak the peas overnight, actually almost 20 hours of soaking since I soaked the night before and cooked the soup when I came home from work yesterday. The peas broke down a lot during cooking so I didn't have to blend the soup to get the consistency I like, which I think is due to soaking it overnight. The person who said the thyme was overpowering definitely used dried thyme - 2 tablespoons of dried thyme would be extremely potent. The 2 tablespoons of FRESH thyme turned the soup into utter perfection!! item not reviewed by moderator and published
I had some confusion over the instructions to pour out the ham hock water, and the split pea water. It makes no sense to toss out all that flavor. Also, the amount of veg was a bit paltry and I added extra. I trust Emeril - but I think there was a transcribing error in this recipe. He seems to cook old world style and would have saved the prep water. You have to read this recipe more than a few times - as the seemingly simple steps (involving sequencing) are not as clear as other recipes on food network.com item not reviewed by moderator and published
elephant item not reviewed by moderator and published
Best split pea soup we've had. I didn't use the thyme. I never use that or rosemary in any recipe as we don't care for either. Boiling the ham hock is the longest part of this recipe. Easy to make! Thanks Emeril! item not reviewed by moderator and published
How on Earth did anyone give this 5 stars? It was flavorless and 1 hour cooking time??? I added more salt and cooked it for four hours before it was edible. And the 20 min prep time is very misleading because it doesn't account for the 8 hr soaking time of the peas and the 1 hr scoring of the ham. Worst soup recipe I've ever made. item not reviewed by moderator and published
Just horrible. Seriously, there is so much thyme in this that you can't taste anything else, and that's AFTER I diluted it with a large blended potato. The ONLY thing I could get to compete with the disgusting overwhelming thyme flavor was salt, and by that point it was so salty I may as well be drinking seawater. Lose the thyme, and this might be edible, though still not great. item not reviewed by moderator and published
We love this soup so much, I added it to my canning soups this year. It canned beautifully. item not reviewed by moderator and published
Loved it! Emeril never fails me. :-) item not reviewed by moderator and published
Emily is spot-on, finishing with file and Old Bay takes this great recipe to the next level. I sub'd toasted croutons for the chips, seasoned the same.... works great, saves time. Also, don't toss then hock stock, Use that for your liquid. item not reviewed by moderator and published
Delicious!! I used 4 cups of the ham stock &amp; 4 cups chicken broth for the liquid. I waited to put the 1 pound of chopped ham in until the very end, that way I could use my immersion blender on the soup. Then added the ham &amp; let simmer for another 1/2 hr. item not reviewed by moderator and published
2nd time making it. Great recipe. Hope it taste as good as the first time. Yummy item not reviewed by moderator and published
We thought this was good. I added 1 clove of minced garlic and used only 1 onion. I used 6 cups chicken broth and 2 cups of water. item not reviewed by moderator and published
This is our favorite recipe EVER!! item not reviewed by moderator and published
I added a teaspoon of gumbo filé, and a teaspoon of blackened cajun seasoning, and it turned out great. item not reviewed by moderator and published
Fantastic! First time I have ever made split pea soup. I had a lot of leftover smoked ham from Christmas and needed to use it up. I did not pre soak the peas a head of time and it turned out great. I did add a little more black pepper and red pepper flakes and feel that really helped the flavor. Will be making this again! item not reviewed by moderator and published
THANK YOU EMERILL THIS IS THE MOST AWESOME SOUP.... E V E R! I've made this recipe now several times and there is no substitute in my opinion for the smoked ham hock. I used 2 this time and it brings all the flavor. You don't have to soak the peas overnight. I brought them to a boil in just enough water to emerse them plus an inch or two then let them soak for 90 minutes before I started. Make sure and wash them really good and save this water you soak them in and the water you use for the ham hock to reuse in the soup. I doubled the red pepper and the garlic and at the end the soup went in the food processor to liquify everything. Y U M. Try garlic croutons on top and ciabatta bread to dunk. item not reviewed by moderator and published
First time I attempted Split Pea soup and hubby said "Best Split Pea Soup EVER!" followed directions exactly. The peas soaked overnight and took two hours to simmer off. item not reviewed by moderator and published
My husband told yesterday that he didn't like split pea soup. Tonight he had thirds... Enough said!! item not reviewed by moderator and published
Wish they would give a temerature with which to cook and cover or not item not reviewed by moderator and published
This soup is so delicious! I used chicken stock for the base and leftover spiral ham. I rinsed the ham before I added it but it still had a little sweetness which added a nice taste! item not reviewed by moderator and published
This is the first split pea soup I ever made and it's the only one I make now. I use smoked turkey legs or wings instead of ham hocks. This last time I also added parsnips. My stock is a homemade chicken stock too, simmered till there is nothing of value left in the veggies and meat. I highly suggest doubling the recipe and throwing it all in a crock pot for the work day. You must salt it as he recommends. It takes the soup from really good to magical. Fresh thyme is a definite plus too. item not reviewed by moderator and published
Substitute yellow split peas for the few that are Linda Blair fans and the 50/50 split with chicken broth and H2O makes a slightly richer soup. Drop the celery and add 2X the carrots for more sweetness. Emeril kicks butt and so does this recipe. item not reviewed by moderator and published
This was amazing - so full of flavor - and I really did need to modify a thing. Instead of Smithfield&amp;#39;s ham, I just got a pound of Black Forest Ham from our neighborhood deli. Had them cut into thick slices so the cubing would be quick. Fresh herbs from the garden make all the difference. None were overpowering. Our family liked this recipe from Emeril much more than his very similar Black Eyed Pea Soup recipe, even though the ingredients were very similar. That one is also tasty, but we must prefer the flavor of the split peas versus the other type. YUM! Next time I&amp;#39;ll make a double batch. item not reviewed by moderator and published
I was cleaning out my freezer and found an Easter ham bone. I did a little recipe research and settled on this one. Even though the soaking was an inconvenient thought at first, I decided to follow the recipe exactly. This pea soup is fabulous and by far one of my favorite recipes. The texture of some of the peas as well as the vegetables makes this a very hearty (not mushy soup. Plus, the red pepper flakes and garlic bring a little heat and some big flavor. Two bowls later, my husband agreed. Forget about those recipes on the back of the bags of dried peas; this one hits the spot. Double fist bump, Emeril! item not reviewed by moderator and published
Really good, this is the second time I made it for my hubby, he love it and so do I. item not reviewed by moderator and published
I have made this soup so many times. It is easy and tastes so good. Yea! it doesn't call for nutmeg! We are not a fan of pea soups with nutmeg. I sometimes increase the pepper flake for more zip, but usually leave the recipe alone. Add a grilled cheese sandwich or a salad and you have perfect dinner for a cool evening. Make extra and package for your relatives. item not reviewed by moderator and published
Thanks Emeril, I had forgoten how wonderful this soup is! item not reviewed by moderator and published
This recipe was delicious. I only changed a couple of small things. Instead of putting the chopped ham in at the beginning I added it in at the end before serving and after pureeing the soup. We served it with sour cream. Even my son ate it and I didn't think he would! Very good. item not reviewed by moderator and published
This was a very good recipe. I would consider cutting down on the amount of thyme used. I did not soak my peas but followed the instructions on the package. Otherwise a very good soup recipe with good flavoring which does not get to thick. I will definitly make this again. item not reviewed by moderator and published
Absolutely delicious! I doubled the recipe &amp; added chopped potatoes. Time consuming but very easy &amp; well worth the time. I will definitely be making this again soon! item not reviewed by moderator and published
The best Split Pea Soup recipe that I have found! I did not soak the peas, just rinsed and picked through them. Instead of using 8 cups of water, I used 4 cups of homemade chicken stock and 4 cups water. I only used 1/2 cup of chopped ham, which seemed to be plenty. I omitted the garlic. I usually use garlic but didn't have any on hand. It was so delicious without it that I think that I will continue to omit it from this recipe in the future. I also liked the little kick that the crushed red pepper flakes gave. I am making another batch today to freeze in individual servings for a great rainy day lunch or light dinner or supper. item not reviewed by moderator and published
I used left over ham that I had and it turned out delicious. A great recipe. I will definitely make it again. item not reviewed by moderator and published
This recipe is so delicious. Now I have to make 2 large stockpots of this soup every weekend after Thanksgiving for my family and relatives. It's become a traditional and they all bring their leftover ham bones for me to use. I also use only the ham bone stock instead of water. And it's such a simple/easy recipe which makes it all the better. item not reviewed by moderator and published
This was the best split pea soup! Even though it takes some prep for the peas and ham hock it was well worth it. Like another review my husband claimed he did not like split pea soup, but he ate 2 helpings: item not reviewed by moderator and published
This soup was great. Nice twist with the garnish.yum enjoy on a cold night item not reviewed by moderator and published
I love this soup! My biggest frustration is that these recipes don't give you size of serving or nutritional information. It seems that most people these days are watching calories. At least give us that??? item not reviewed by moderator and published
This soup is absolutely delicious! My husband, who swore he hated split pea soup, raved about it. I used the stock from the ham, as other reviewers suggested, as it would be such a waste to discard the tasty stock. Since I didn't want to wait 8 hrs decor the dried peas to soak, I used the quick soak method; place rinsed peas in a saucepan, cover with cold water, 2" above the level of the peas, bring to a boil and simmer for 2 min. Remove from heat and let the peas sit for 1 hr. Drain and use as recipe directs. I will definitely make this soup again! item not reviewed by moderator and published
This was my first attempt at split pea soup and it worked out beautifully. I used a leftover spiral cut ham (bone in which added a just a touch of sweetness. I also used some of the water from the boil and chicken stock. I added leaks to the carrot, onion, celery mix. I diced them medium fine so they would purify with the emersion blending. One mistake I made was to thicken it with a little rue on the first day since it seemed a bit thin. By day two it was then too thick and I had to thin it out. Next time I'lll make it a day ahead....not just for consistency but as others noted - the soup is even better the next day. I served it with butter toasted croutons which turned this meal into a delicious, decadent and hearty treat. item not reviewed by moderator and published
Emeril does it again. I was looking for a different split pea soup recipe, and now I've finally found the winner. This was so incredibly delicious - so much better than some of the others I've found here on Food Network. I did not have Smithfield ham, but I had leftover ham from a dinner party, so I used that. Otherwise, I followed the recipe exactly. Can't wait to try it using Smithfield ham. Also, the truffled potato chips were wonderful. I'll be making this recipe again next week! item not reviewed by moderator and published
This is the best Split Pea Soup I've ever had. I carved the ham off of the bone from a Spiral Ham (leftover from another meal, and after boiling just the bone and some of the skin and fat, I used the "ham stock" in the soup instead of water or chicken broth. Also, like alot of other folks, I doubled the veggies, and didn't use any salt. I also added some diced potatoes when there was 20 minutes left of cooking time! It is GREAT!! Thanks Emeril! item not reviewed by moderator and published
Nice recipe. I doubled the carrots, left out the red pepper, used only the ham hock boiled in veggie broth, then used the broth for the soup. Everything else the same. Making it again today, but adding more carrots, onions, and garlic, and dicing the carrots a little bigger... like the chunks. item not reviewed by moderator and published
Delicious. I used the bone from a spiral ham and it was delicious. I followed the advice of previous reviewers and used the water from the ham bone boil. Also, I did not have fresh thyme, so used 1 tsp dried thyme. This recipe is definitely on my list to "make again" ... wonderful. item not reviewed by moderator and published
This was awsome. Only mod we did was used the water from the boil. Fantastic soup, how ever with the chips. It is EPIC. The chips alone are an explosion in your mouth of. Yummy goodness. Very nice item not reviewed by moderator and published
The red pepper flakes give this recipe its key "pop" in flavor. item not reviewed by moderator and published
Excellent basic split pea soup. I have used a pressure cooker for soup for quite some time and get away from the soaking overnight. I use the ham bone and additional ham chunks. 25 minutes "pressure time" gives a really smooth texture. 45 minutes from start to finish. Flavor and texture beats the daylights out of several hours of soaking and stove top cooking. Do not double the amount of split peas or else it would come out like concrete. I also use it for beef soup and chicken soup. item not reviewed by moderator and published
Ahhhhhhmazing...this was my first try at Ham and Split Pea and it was as good or better than what Mom and Dad used to make...excellent recipe and great flavor, but I modified it by using the water from the ham shank boil, Mom told me that would take it to the next level and it did! item not reviewed by moderator and published
Awesome best I've ever had item not reviewed by moderator and published
I used Ham Shank instead, DON'T THROW OUT THE WATER! 3 cups of ham shank broth, plus one 32oz. carton chicken broth and 1 cup of pea water (save the pea water, too and use it to thin the soup if it gets too thick. I think you need to use 2 lbs. of split pea's cause I thought it was a little to hammy. Also, this soup takes at least 3 hours to get it right if you want it thicker and pureed texture. If you can't soak over nite put the peas in a pot cover with 2 inch of water bring to boil and simmer 2 minutes, and let it sit for 1 hour. (This is the water you should save also for thinning out the soup if it gets too thick Use 1 cup of onions, carrots, celery. I would even use more carrots, to make it sweeter and probably add some cauliflower to make it healthier. You probably could eliminate the salt depending on the shank and the ham. Eliminate the hot peppers, too. My soup was AWESOMER! I notice a lot of his recipes are a little too salty for me. item not reviewed by moderator and published
After several attempts with several recipes the one mistake I finally realized is that if you blend peas with carrots using an immersion blender you will end up with what I describe as baby diaper colored soup. Red and Green become an unappealing color. So I'd suggest making your stock or soup and then removing the carrots before blending. In a pinch omitting this tip could aide in requests for second servings. item not reviewed by moderator and published
Wonderful fall/winter soup. I did sub the fresh thyme with dried and I used the water from the ham shank instead of just cold water. All of Emiril's soups are FAB and this is no exception. Keeper, Keeper, Keeper....... item not reviewed by moderator and published
Pure awesomeness. Much, much better to use chicken stock instead of water when preparing the ham hock. And then use the chicken stock / ham hock water for the soup base. Paired this with bacon-and-buttermilk-skillet-cornbread. Mmmmmmm! item not reviewed by moderator and published
The best split pea soup I have ever had. I used ham hock water for the soup base and added extra carrots, because we love our veggies in my house. item not reviewed by moderator and published
Awesome!! Definately makes a difference when using the ham hock water. I omitted the red pepper flake and added a bit more black pepper. Also used a cup of carrots for some extra veggies. Gave to neighbors and family and everyone is begging for the recipe. item not reviewed by moderator and published
YUMMY!!!! item not reviewed by moderator and published
This soup came out delicious. I took the advice of others and used the ham hock water in the soup for the extra ham taste. I would definitely make this again. item not reviewed by moderator and published
This recipe is an A+ for getting rid of leftovers. I am not a fan of ham, but now I like when my in-laws make it because I can rock this soup. Totally awesome recipe. I add a hot pepper (roasted long hot or jalepeno) to the base for some spice. item not reviewed by moderator and published
YUMMY! First time ever making Split Pea Soup and it was very good. I substituted the water for ham broth. I baked a Honey Baked Ham the day before so I boiled it off the bone and used for my split pea soup. I put a bit to much red pepper but wasn't to hot and will remember the next time I make this great soup. Gave to lots of neighbors and they all loved it. item not reviewed by moderator and published
Very hamy! Now I know why this is called ham and split pea soup rather than split pea soup with ham. If you prefer more of a split pea taste, you can always add some extra split peas and a bit more water. item not reviewed by moderator and published
Easy to make and extremely delicious! I will note, that the soup is pretty spicy. The second time I made it I didn't put the crushed pepper flakes in and it tasted great too. item not reviewed by moderator and published
Very simple to make &amp; it was delicious!! item not reviewed by moderator and published
Best split pea soup I've ever made. I puree the soup in a blender after removing the ham and it's wonderfully smooth. item not reviewed by moderator and published
I have been cooking for a long time but this was my first time making split pea soup. This soup was absolutely wonderful. I followed the suggestion of several other reviewers and used the water the ham was cooked in. The flavor was wonderful and the red pepper flakes give it that extra kick. Am definitely going to make this again. item not reviewed by moderator and published
My first time trying my new cast iron stock pot! This is my favorite soup and my favorite Food Guy! :) It took the better part of a snowy afternoon, but WELL WORTH IT! The best split pea/ham soup I have ever tasted (and made!) I boiled the ham hock and used that water to begin the soup base...instead of just plain water or chicken stock. My kids (8,10) gobbled it up! My husband (who doesn't think soup is a "real" meal) loved it too. I am going to make another pot because I didn't have any leftover to pass around to my family and friends so they would believe that I actually made it! No need for me to look around anymore ~ this is a keeper! item not reviewed by moderator and published
Terrible. I cooked it for 1 1/2 hours and it still tasted like split peas and ham in water. I ended up pureeing the lot adding more Garlic salt, salt and pepper. I then boiled it for 1/2 hour with potatoes adding carrots, celery and red pepper(sweet 12 minutes before the end. It then became an acceptable meal but not something I will make again in a hurry item not reviewed by moderator and published
This recipe sounds really good but I am on the west coast and am having a hard time trying to find a place that sells Smithfield Ham without ordering it online and having it shipped. I prefer to go to a grocer or store and get the ham in person. Is there another (more mainstream ham that can substitute Smithfield in this recipe? Thanks in advance! item not reviewed by moderator and published
GREAT TASTING SOUP!... I DIDNT HAVE A HAM BONE, SO I JUST USED CUBED SMOKE HAM, &amp; ADDED SOME CHICKEN BOUILLION IN THE WATER...BAM! IT CAME OUT AWESOME!...EVEN BETTER TASTING THE NEXT DAY!! item not reviewed by moderator and published
I am making this right now, the ham hocks have already been cooked for an hour. I have a question, why would I throw away the ham broth? Then use just plain water to make the soup? Was taught to use the broth in soups. Please advise. Thank you! item not reviewed by moderator and published
Never have I made Pea Soup and thought I would try it after the holidays b/c we cooked a delicious smoked ham and had plenty leftovers and a huge bone to cook for a delicouse base. One word - flavor unbelievable! If you want to impress people and make somthing that is SO easy.. add this recipe to your family secret file and share this awesome soup! item not reviewed by moderator and published
My cousin made this with left over ham and bone. It was the first time ever had split pea soup. I am now hooked! This is a soup I will never stop eating or making myself. Impressive! item not reviewed by moderator and published
Had ham bone and leftover ham so we decided to try this recipe. I also added 1 potato. It was sooo good. item not reviewed by moderator and published
I made this soup with leftover ham and it was wonderful! I can't wait to make it again. I wouldn't change a thing! item not reviewed by moderator and published
I had some leftover ham so I also used it to make this split pea soup recipe. It was really very delicious. My Mom said it was the best split pea she's ever eaten, &amp; I would have to agree actually. If you like split pea soup w/ham, then I don't see why you would not love this soup. item not reviewed by moderator and published
Well this is exactly the recipe I need for our leftover ham from Thanksgiving.I have tried it before and it was a hit, but just never saved it or had a chance to comment, so glad I signed up, now I can save all my favorites and try some new recipes also. item not reviewed by moderator and published
I just cooked this and its still simmering. What nice aroma. The neighbors must be jealous. This came out perfect ! Cant stop nibbling. I used Smithfield ham and bacon with 1/2 part chicken stock to water everything else as directed. Did not soak the peas and still rocks. I never have ordered this at a restaurant ever and probably never will after this. One of those you have to try. item not reviewed by moderator and published
This soup came out REALLY GREAT however, I tweaked it to - In lieu of the ham hock I used smoked turkey (we don't eat pork). I used the water that I simmeredd the smoked turkey in instead of plain water or as some have suggested chicken or vegetable broth, but I did add 1 pkt of chicken broth. Toward the end I added mira poix to lessen the prep time. This recipe is a definate hit! My only learning curve is that the pkg for the split peas said *not* to soak them, but Emerial's recipe said to soak them for 8 hrs or overnight (I think) so I soaked them for about 2 hours - not cool. When I thought the recipe was done, the peas were still a little al dente so I had to finish it off in a crock pot as someone recently posted and it was fabulous!!! item not reviewed by moderator and published
The green color and general questionable nature of what exactly was floating in split pea soup made me stay away from it throughout my childhood and adolescence... plus my mom never made it. Recently though, I've been hearing about a place that is famous for their split pea soup, and the short piece on how they make it made me curious. I don't do canned soups, or canned anything really, so when I received a bag of split peas, donated by a neighbor who is moving, I decided it was worth a shot. I love Emeril and his recipe was the first to show up on Google. And here I am. This recipe is awesome! I used one ham steak (about half a pound) and about a quarter pound of pancetta, just because that's that I had. I also took the advice of some here and used some of that good ham hock juice (four cups) and split the other 4 cups evenly with water and chicken stock. My my my! This is yummy. It did take a bit longer than the hour to cook, even though I soaked the peas for more than overnight. I am not sure of the consistency I was looking for but I food processed about half of it to make it a bit smoother. YUM!! TRY this, it's so easy. Do not fear the split peas! :) item not reviewed by moderator and published
I have made this soup for different groups of people several different times now. It's super easy and there are never any left overs. I've been told that this is the best soup that they have ever eaten. Here are the changes that I have made. 1) use more liquid than is called for using low sodium vegetable or chicken stock to replace at least half of the water. 2) forget the ham, brown a lb of chopped bacon in the soup pot until crispy. remove bacon, continue with recipe. crumble bacon over servings of soup at the end (mmmmmmm bacon). i also blend the soup until relatively smooth then reheat for several minutes. I use croutons and the crumbled bacon (mmmmmmmm bacon) for texture. item not reviewed by moderator and published
I guess I was looking for the perfect pea soup. Mine came out super thick, which was easily remedied by adding water...but lost some taste in that process. What I did was add some Franks hot sauce and and a bit of splenda brown sugar and I licked my bowl!!!! Sounds funny....but it worked! item not reviewed by moderator and published
I doubled the recipe and used a ham slice as I didn't have a ham hock. I love the red pepper flakes as it adds some spice to the recipe which is missing from most green pea soup recipes. I froze quite a few containers of the soup. My husband raved about this recipe. It was easy to make and freeze large quantities. Definitely a repeat recipe. item not reviewed by moderator and published
I followed this recipe to a "T" and it was absolutely phenomenal!! Neither my husband nor I are Split Pea Soup lovers, but that leftover ham and ham bone shamed me into doing something. (I could hear my father's voice in my ear - "Use that leftover ham and the bone in split pea soup! If you'd lived through the Depression, you'd never let that go to waste!" Both dad and Emeril are wise men - what an experience! Our guests couldn't get enough of this wonderful soup. And to our amazement, neither could my husband and I. This is not your pasty, chalky Campbell's Split Pea Soup experience. If that's all you've ever tasted, do yourself a favor and try this recipe. I guarantee it will make you a Split Pea Convert! :) Thanks, Emeril!! item not reviewed by moderator and published
I added smoked ham I smoked in my smokehouse and it was Great! item not reviewed by moderator and published
good recipes....made one modification and added the ham hock juice instead of plain water. Very good! item not reviewed by moderator and published
Anyone try this recipe in the crock-pot? I am open to suggestions... item not reviewed by moderator and published
During chilly winter days had a craving for split pea soup, so found this recipe online. Had to make a few modifications as I could not find a ham hock or bone - would have had to buy a whole ham. So, I made do with a ham steak, which I fried up to carmelize for flavor, then chopped up to put in soup. Some shortcuts - use food processor to chop veggies, added whole branches of fresh thyme and pulled out after the leaves fell off, used broth for more flavor. Although some reviewers (and the bag) said soaking the peas wasn't necessary, I found after soaking them for only a couple of hours it took consideralbly longer than the one hour the recipe says to get the peas tender. I also pureed some of the pea/veggie mix and added back in for a thicker/smoother textture. item not reviewed by moderator and published
I have made many a split pea soup and none came out this delicious. The flavors are balanced and the soup is not too thick or runny. This soup has a savory rich flavor and was easy to make. I did take a short cut. I did not soak over night. I soaked in warm water for ten minutes. I also used a left over meaty ham bone. Turned out great! The family (Hubby and a 15mo. and 6 yr. old loved it and finished off the pot. item not reviewed by moderator and published
This recipe is a great template and I get the impression it would take a lot to mess it up so dont feel you have to follow the direcetions to the letter. As a test batch, I quick soaked the peas in chicken broth and tossed in a smoked ham hawk to add an additional layer of flavor to the peas as they soaked. I doubled the veggies and added a cup of diced potatoes to the peas when they were softened. I also doubled up on the chopped ham. I used 1tsp of dried thyme and it was plenty. Also, dont add any salt if youre going to use a smoked ham hock. It has plenty of salt. Next time I may use 1c of ham and try 1c of bacon....the soup turned out great and my husband, who is definitely picky about his pea soup, just loved it! item not reviewed by moderator and published
Great flavor,I added corn&amp;used more veggies than called for.Next time i'll throw some bacon in! item not reviewed by moderator and published
My first time making pea soup and it was great! Flavorful and delicious. Next time I would use less ham, 1/2 pound instead. item not reviewed by moderator and published
I came home from a vacation and had a spiral ham that had not been eaten,and I was looking for a receipe to use up my leftovers. WOW this did the trick. I always read the reviews and took their suggestions, I used the 3cups of liquid from simmering the ham hock and the remaining liquid I used chicken broth. I gave samples to my neighbor and a friend. My friend told me she and her husband fought over the last of the dish I brought them. My neighbor wanted the recipe says it was much better than any he had ever made. Thanks Emeril. Keep creating and we'll keep enjoying. Jean from Florida item not reviewed by moderator and published
I enjoy split pea soup but hadn't ever made it at home. This recipe gave me new expectation for what split pea should be! It had wonderful flavor and great consistency. - I made it as an after thought, just using what I had on hand - I did the quick method on the pea package, used ham stock and left over ham slices (omitting the water and ham hock) - I doubled the veggies based on other reviews, added a few other spices and enjoyed every bite! item not reviewed by moderator and published
I admit- I love split pea soup- but this recipe really takes delicious to the next level! The soup is literally bursting with flavor! I made a couple of tiny modifications to tell you about- I used twice as many vegetables- because I love them. I used a pre-smoked ham hock so I didnt have to boil a raw one- I used all chicken stock (instead of plain water) and added an extra teaspoon of red pepper flakes! I would ONLY recommend that last modification if you LOVE SPICY like I do- otherwise it will be too hot... Anyway- this recipe is definitely a keeper! Enjoy! item not reviewed by moderator and published
this recipe is a keeper! A couple of things I did differently: soaked the peas overnight; didn't add the hamhock; split the water with 1/2 chicken broth and ; used salted butter. item not reviewed by moderator and published
I have never made split pea soup before and the recipes I have eaten in the past have all been kind of bland. But this was really good! I used the stock from boiling the ham hock instead of plain water and I actually added two chicken boullion cubes to the stock to give it more flavor. I added a cup of chopped potatoes, which I will add more of next time, used rainbow peppercorns along with the black pepper and more red pepper than it called for. I also added more of the carrots, celery and onions. It turned out to be a really hearty soup and was even better on the second day after it had been in the fridge all night. Very easy to make and my family loves it!! item not reviewed by moderator and published
Very very good and easy. I am glad I read the reviews first and used 1 tsp. dried thyme instead of what the recipe called for. Definately make this soup it is worth it. item not reviewed by moderator and published
This recipe is from 2001.  Smithfield was bought out in 2013.  Cut food network a little slack and buy ham from whatever company suits your taste and values. item not reviewed by moderator and published
That is exactly what I thought regarding the ham broth. I plan to use it and add more veggies. I was told once that not all recipes on here are truly the chef's recipes, but people who work in the kitchen, not 100% sure on that though. item not reviewed by moderator and published
This makes no sense at all??? item not reviewed by moderator and published
I agree. I soaked the peas over night (11 hours) and still had to cook the peas for another four hours before they were soft. Maybe it's a matter of preference, but to me, split pea soup is supposed to be soft and smooth tasting. There is NO WAY those peas were soft after one hour cook time, even if they were pre-soaked. item not reviewed by moderator and published
This review makes no sense. Two teaspoons of fresh thyme would never have this kind of effect. I assume this reviewer did not make the recipe correctly. item not reviewed by moderator and published
So true this soup is delicious. item not reviewed by moderator and published
I'm guessing that this reviewer used dry thyme... not fresh. The dry stuff is considerably more potent. item not reviewed by moderator and published
I'm guessing this reviewer used dry thyme which would have that effect....fresh thyme on the other hand is absolutely delicious using the amount called for..... item not reviewed by moderator and published
Oh and I used half chicken stock and half water item not reviewed by moderator and published
I went by the recipe and I used the stock from the ham bones. It thinned out so I am cooking it longer. Any suggestions, I used 8 cups of liquid? item not reviewed by moderator and published

Not what you're looking for? Try:

Greek Split Pea Soup with Lemon

Recipe courtesy of Rachael Ray