Vintage Betty Crocker Split Pea Soup
Transport your taste buds back in time with this comforting Vintage Betty Crocker Split Pea Soup, a timeless classic brimming with hearty flavors and wholesome ingredients. This simple yet satisfying recipe combines dried split peas, smoked ham hock, and a medley of finely chopped vegetables like onion, celery, and carrots, all simmered to perfection in a savory broth infused with garlic and a fragrant bay leaf. The result is a velvety, nutrient-rich soup that's both nostalgic and nourishing. With just 15 minutes of prep time and a low-and-slow cooking process, this one-pot wonder is perfect for cozy family dinners or meal prepping for the week. Customize the texture with an optional blend for creaminess and serve it with crusty bread or crackers for a truly soul-warming experience. This split pea soup is not just a nod to tradition—it's a celebration of comfort food at its finest!
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Recipe Information
Ingredients
- 2 cups dried split peas
- 8 cups water
- 1 smoked ham hock or bone-in ham
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter (optional, for serving)
Instructions
Rinse the dried split peas thoroughly under cold water in a colander to remove any impurities or debris. Set aside.
In a large stockpot or Dutch oven, combine the rinsed split peas, water, and smoked ham hock. Bring the mixture to a boil over medium-high heat.
Once the mixture reaches a boil, reduce the heat to low and skim off any foam that may rise to the surface of the soup.
Add the chopped onion, celery, carrots, minced garlic, bay leaf, salt, and black pepper to the pot. Stir to combine.
Cover the pot with a lid, leaving a slight gap for steam to escape, and simmer the soup on low heat for 1.5 to 2 hours, or until the split peas are tender and the soup has thickened.
Remove the ham hock or bone from the pot. Shred the meat from the bone and return the meat to the soup, discarding any fat or gristle.
Carefully remove the bay leaf and discard it.
For a smoother texture, use an immersion blender to puree some or all of the soup to your desired consistency (this step is optional).
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and, if desired, top each serving with a small pat of butter for added richness.
Serve warm with crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 108.4 g | 387% | |
| Total Sugars | 42.8 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4886 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
