Hearty Split Pea Soup

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This is a slight spin on a recipe from cooking magazine/website, Taste of Home. 

Serves: 12


  • *1 package (16 ounces) dried split peas (you could split ½ green, ½ yellow)
  • 8 cups of water
  • 2 medium potatoes, peeled and cubed
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • 1 package of ham hocks (or two)
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon dried marjoram
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dry sage
  • ½ - 1 teaspoon ground black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon salt (optional - ham is salty)


In the Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 – 2 hours or until peas and vegetables are tender. Remove ham hocks. Let cool; shred; and return to pot. Enjoy with some crusty bread for dipping!

*I like to soak the peas overnight.

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