Mary Ann Esposito is one of television’s pioneering Italian chefs.  Her Split Pea Soup (Minestra di Piselli Spaccata) is warming, comforting and delicious.
Split Pea Soup (Minestra di Piselli Spaccata)

Split Pea Soup (Minestra di Piselli Spaccata)
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 12
  • 1 pound split peas; washed and sorted
  • 3 Quarts water
  • 1 large ham bone
  • 4 large onions; finely chopped
  • 1/2 teaspoon fresh oregano
  • 2 teaspoons instant chicken bouillon
  • 1/2 teaspoon freshly-ground black pepper
  • 1 bay leaf
  • 3 1/2 Cups sliced carrots
  • 3 Cups finely-chopped celery
  1. In a deep pot, combine the peas, water, ham bone, onion, bouillon, and the seasonings. Simmer uncovered for 1 1/2 hours.
  2. Remove the ham bone and trim off all the meat; chop it finely and return the meat to the pot. Stir in the carrots and celery and simmer the soup, uncovered, for about 2 1/2 hours or until the soup is thick.
  3. Serve hot with crusty bread.
This recipe yields 10 to 12 servings.

Dried oregano may be used when fresh is not available.

Take an almost bare ham bone and make a delicious pea soup. The idea seemed so impossible to me when I was a child, but my mother had a way of making everything stretch, even a bone could be turned into a meal. For starters, you need a meaty ham bone. So the next time you buy a ham on the bone, save the bones, or freeze them and when you have enough, make this wonderful thick soup.

Source: Ciao Italia at <a href="" target="_new"></a>

Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable.
Nutrition Information
Serving size: 1 bowl Calories: 158 Fat: 1 g Trans fat: 0 Carbohydrates: 30 g Sodium: 26 mg Fiber: 11 g Protein: 10 g Cholesterol: 0 g

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