Split Pea Soup

Kitchen Tested
  • Yield 8 servings

A low-fat soup that's even better the second day.


3 quarts water
2 cups dried split peas
Beef shank bone with meat
1/2 cup chopped onion
1 cup chopped celery with leaves
1/2 cup chopped peeled carrots
1 garlic clove, minced
1 bay leaf
1 teaspoon sugar
Cayenne pepper to taste
1/4 teaspoon dried thyme


  1. In a large pot, combine water, split peas and beef shank bone with meat. Bring to a boil, reduce the heat and simmer, covered, 2 1/2 to 3 hours. Add onion, celery, and carrots.  Simmer, covered, for 30 minutes longer. Add garlic, bay leaf, sugar, cayenne pepper, and thyme. Remove the shank bone and bay leaf, then chill the soup.  Skim the grease off the top and reheat to serve. Makes 8 cups.



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