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Thursday, March 28, 2013

Rosemary's Ham and Split Pea Soup

Cooking a recipe that is a family favorite can be a little intimidating, especially when the recipe is from your husband's family! But I think this soup was pretty close to the original.

Since we moved out of state several years ago, this is an annual tradition that my husband has missed, so I figured it was time to try and recreate this soup.  My mother-in-law (Rosemary), would use the leftover Easter ham to create a thick, creamy ham and pea soup, with just a hint of clove in the background.  The addition of celery, carrots and potato makes this soup a hearty meal.

This soup does take some time to prepare, but the hands-on time is minimal.  Just let the soup cook low and slow and you have a pot of soup ready in about 2 1/2 hours. Serve with crackers, either crushed right into the soup or on the side.  The family is equally divided on the proper method of how the crackers should be served, lol.  Enjoy!!

1 pkg  Hurst's Ham Peas Green Split Peas
1  Large Meaty Ham Bone
2 cups  Cubed Ham
2 quarts  Water
1  Whole Onion
1 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1/4 tsp  Ground Cloves
2  Bay Leaves
2 stalks Celery, diced
3 large  Carrots, peeled and chopped
2 medium  Potatoes, peeled and cubed

Rinse the peas in cool water several times, return peas to the pot and cover with 2 quarts of water.  Add the ham bone and the cubed ham to the pot along with the whole onion (leave the onion whole so it can be removed later),  then add the salt, pepper, cloves and bay leaves.  Bring the mixture to a boil, reduce heat to low and simmer for 90 minutes, stirring occasionally.

After 90 minutes, use a slotted spoon to remove the whole onion and discard, then remove the ham bone and place on a plate.  Remove any extra ham from the bone, return the ham to the pot and discard the bone.  Stir the soup and add the celery, carrots and potatoes to the pot.  Continue to simmer over low heat for about 45 minutes or until the veggies are very tender.  Add salt and pepper to taste.  If a thinner soup consistency is desired, add a bit more water during the last 30 minutes of cooking.  Serves about 8 - 10 large servings.


  1. Looks soo good! I love ham soup and rosemary is one of my favs. Definitely want to try this!

    Happy Blogging!
    Happy Valley Chow

  2. I love split pea soup but adding clove is new to me. I must give it a try the next time...I'm sure it added lots of flavor.

  3. My mouth is watering!

  4. Thanks Happy Valley and Karen for visiting. I really liked the clove in this soup. It added that little something extra, and the soup was even better the next day!

  5. Since I'm not a celery fan ..I skip the Koshef sslt and use use 1/4 tsp of celery salt.. I also save the sweet brown sugar juices left over from the ham.. WOW! What flavor!! =)

  6. Hi Joy. Thanks for visiting and I'm so glad you enjoyed the soup. It is one of our favorites!


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