Split Pea Soup
This Split Pea Soup is super-easy, hearty, and budget-friendly!
Main Course, Side Dish
Budget Friendly, Comfort Food, Hearty Soup, Southern Food
Large Dutch Oven
14 oz bag
dried split peas
32 oz carton
seasoning to taste
(Cavender's Greek Seasoning, Nature's Seasons by Morton, garlic powder)
peeled and cut
peeled and chopped (optional)
Soak peas overnight in cold water. Then drain the peas.
Place Dutch oven on medium heat. Add the hambone and heat it for a couple minutes.
Add peas to the Dutch oven and pour in chicken broth until peas are covered. (It's alright if the hambone sticks out of the broth a bit.)
Bring the peas to a boil, then reduce heat to simmer.
Add seasoning and cook peas until they soften, anywhere from 1-3 hours, stirring occasionally.
Carefully remove the hambone from the peas. Cut off small pieces of ham (if there is any) and add them back to the peas.
Add vegetables to the pot and cook until the vegetables are done.
Serve hot with bread or a sandwich. Refrigerate or freeze leftovers.