Split Pea Soup

split pea soup

What I do with a leftover ham bone: Make Split Pea Soup.

What a certain person I know, who will remain nameless, does with a leftover ham bone:


1 leftover ham bone (with a decent amount of meat still on it)

2 lbs. dried split green peas

5 qts. water

6 large carrots, chopped

1 large onion, chopped

3 garlic cloves, finely chopped

2 t. chicken bouillon or 2 cubes

1 t. dried oregano

1 T. fresh rosemary, chopped


Place the ham bone in a large stockpot and fill with 5 quarts of water. Bring to a boil, then simmer for about 1 hour. Reserving the broth, remove the ham bone from the pot using tongs, let cool enough to handle, then pull off all of the remaining meat that you can. Discard the bone and fatty pieces and reserve the meat. To the pot of broth, add the split peas and chicken bouillon. Let simmer for 1 hour covered. Then add the carrots, onion, garlic and spices. Simmer for another hour. Add the reserved ham and season with lots of salt and pepper.

3 thoughts on “Split Pea Soup

  1. Jenny – I’m actually embarrassed to admit that I never thought of canning homemade soup!!! Great idea! I would appreciate any tips you can offer on the process. ~Patti

    • Sorry, I just saw this comment. Jarring the soups didn’t work out too well. I did the water bath method, all the tops sealed but then when I opened one a couple weeks later it wasn’t good. Don’t know where I went wrong!

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