• 1 lb dried split peas (green was most common)
• 1 ham bone (or 1½–2 cups diced ham)
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1–2 cloves garlic, minced (many diners skipped it, but it’s fine)
• 8 cups water (broth was rare back then)
• 1 bay leaf
• ½ tsp black pepper
• Salt to taste (add at the end)

Instructions

1. Rinse the split peas well and dump them into a heavy pot.
2. Add water, ham bone, onion, carrots, celery, garlic, bay leaf, and pepper.
3. Bring to a boil, then lower heat to a slow simmer.
4. Cover loosely and cook 1½ to 2 hours, stirring now and then.
5. Remove the ham bone, pull off the meat, chop it, and return it to the pot.
6. Discard bay leaf. Taste and add salt if needed.
7. Simmer uncovered another 10–15 minutes to thicken.

Diner Texture Rule

• No blender.
• The peas break down naturally.
• Thick enough that the spoon almost stands up.

How It Was Served

• Heavy ceramic bowl
• Buttered white bread, rye, or saltines
• Sometimes a pat of butter melting on top (not always, but it happened)
• Old-Timer Tip
• This soup was always better the next day. Diners knew it. Reheat slow, add a splash of water if needed, stir steady.

🥣 Diner Nutrition Facts

Homemade Split Pea Soup

Serving Size: 1 Cup
Servings Per Pot: Varies

Calories ………….. 180

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Total Fat ………… 4g
  Saturated Fat …. 1.5g

Cholesterol …….. 20mg

Sodium ………….. 650mg

Total Carbohydrate .. 26g

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