The Basics: How to Make Oven-Baked Split Pea Soup

Published on Thursday, February 4, 2010, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

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WHAT YOU’LL NEED:

  • • a large heavy-bottomed pot with a tightfitting lid
  • • one medium onion
  • • four to five celery stalks
  • • three medium carrots
  • • dried thyme leaves
  • • salt and pepper
  • • two ham hocks or one meaty ham bone (optional)
  • • a pound of dried split peas
  • • water, vegetable broth, or chicken broth

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COMMENT

  • This DID NOT work for me. I checked it after 1 hr 45 min and it was watery and the peas and ham weren't even half cooked. I had to hard boil it just to eat at a decent hour.

  • I made this (in the oven, so easy) using my corned beef & cabbage liquid. then partially pureed it with a stick blender.

    INCREDIBLE!!

  • Someone has to ask the question -- why are you baking split pea soup? Is it a superior method to stovetop in a stock pot or crock pot? Or is it because you're trying to put a new spin on a classic thing? I'll believe the latter until you tell me differently.

  • I know I've mentioned this before but, this being almost St. Patty's Day and all, I use my corned beef liquid and leftover corned beef to make split pea soup. The celery and carrots, cut into about 1/4 " dice, look really pretty floating in the soup. I'll also be using the ham bone after Easter for another batch. The ham bone I'll definitely do in the Crock Pot. I love split pea soup!

  • This is almost identical to my crock pot recipe as well, although I usually through in a couple of chipotles

  • The same recipe works in a crockpot too, just put all the ingredients in it and cook on low all day. Delicious!

  • I made this recipe this weekend. I used one ham hock. I don't like too much ham in my soup. It turned out perfectly and made making soup (pretty easy to begin with) even easier.

  • just fetched it from the oven, and yes the rind of parm was a good idea. this is fantastic!

  • just put it in the oven. rather than a ham hock, i threw in a rind of parmigiano for some umami. good idea?

  • Sounds delicious especially on a rainy day...