site stats

Uncle Bill’s Green Split Pea With Hambone Soup


  • 8cups water
  • 1large ham bone
  • 2cups dried split green peas
  • 2large carrots, peeled and diced small
  • 2medium onions, chopped small
  • 2large celery ribs, include leaves, chop small
  • 1large bay leaf
  • 2beef bouillon cubes
  • 1teaspoon salt
  • 1⁄4teaspoon black peppercorns, crushed
  • 1pinch dried thyme


  • Rinse peas well in cold water and add to a large cooking pot.
  • Measure 8 cups of water and add to cooking pot.
  • Bring to boil, remove from heat, cover and let sit for 1 hour.
  • Return to stove and bring back to boil.
  • Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
  • Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
  • Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
  • Discard ham bone.
  • If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
  • Remove bay leaf and discard.
  • Adjust seasonings to taste.
  • If you desire a smooth soup, then puree’ in batches in a food processor or blender.
  • Or eat the soup without puree’ing.
  • If soup is too thick, add more water to your desired consistency.
  • Beef broth or chicken broth may be added, just reduce the water by the amounts used.
  • Smoked ham hocks are excellent to use instead of a ham bone.
  • If there is not enough ham on the ham bone, then add additional ham of your choice.
  • You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
  • You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.


  • mama smurf

    I made this last week and forgot to review this. WONDERFUL…if I could give more than 5 stars I would. Followed the directions only adding 3 minced garlic cloves and 2 diced potatoes….heaven. Definately going into my Favorites of 2010. Thank you Uncle Bill for submitting such a delicious recipe.

  • harumpha

    I have never written a review here that I’m aware of, but this soup is SO GOOD I feel like I have to. I’ve made it several times and it has always turned out so delicious! When looking for a chicken noodle soup recipe, I came across yours and that was a win too, you are a Soup King!

  • TasteTester

    This is one of the best-tasting soups I’ve ever made. I used some chicken broth, as you mentioned — about 6 cups low-sodium broth and 2 cups water. I didn’t have to adjust any of the seasonings or proportions in the recipe — I can always count on Uncle Bill to post a recipe that is a 10-star; I never make one and then think I will tweak it next time. They’re always perfect just as written. I pureed half of the soup in the blender; this made a nice and thick soup with still some texture. The three of us finished this in one night, with some crusty rolls. I can’t wait to make it again, it’s SO good. Thanks for sharing your recipe.

  • Slingmama

    My family swore they hated split pea soup, but I love it so I made this recipe. Well, I now have a family of converts. Everyone loved it!!!! Thank you!

  • Smokey Garguillo

    Just as I remember my Mother making. Excellent!

  • Hazel’s Momma

    Uncle Bill this is a great soup. Even my mom who strongly dislikes split pea soup thought this was good. I used 3 ham hocks and a dash of liquid smoke. Perfect!

  • Kittencal@recipezazz

    FANTASTIC!!!! I had a huge ham bone sitting in my freezer, and I wanted to make your recipe, I was just waiting for a cooler day, and today was it! I used 5 cups of chicken broth and 5 cups water in place of all 12 cups water, and only used 1 beef cube… wonderful smokey taste that thickened up to just the right consistancy. I let it simmer slowley for about 2 hours, we really enjoyed this with homemade crusty buns…Uncle Bill has done it again! thanks for another winner!…Kitten:)

  • jrusk

    I’m on the band wagon! A few potatoes jumped in, other that that made as directed. Perfect with fresh garlic crusty bead on the side…yum.

  • newtocookingm&m

    Not that I would start ordering this at restaurants but this split pea soup’s flavor was very good and I loved how healthy it is! My 1.5 year old boy asked for more! I was surprised I enjoyed it, since I am not a big fan of gritty texture that beans and split peas have. I will probably make again since it wont be the last time I buy a large ham it was great using all of the ham and the tiny pieces that break off the ham. Thanks for making it so simple! I did use extra carrots, celery, and thyme. I used 2 bay leafs and 3 beef bouillon cubes. Thanks again!

  • annlouise

    Yes, here in Alberta it can be soup weather even in July. This was my first time to make pea soup, because it is usually my husband’s job, but I already had the ham bone defrosted and the chicken stock fresh, and he was busy. I did add his signature rinsed can of peas and cup of frozen peas at the end (for texture and color). This only feeds about 7 for us, but since there are only 6 of us, it works fine. DH was impressed, which is hard to do.