What gardengal said ;0)

Yup. All together. (Not 'beans'...*peas*!) There's a decent recipe right on the package of split peas.

Exactly what they said above - but that's the only legume that I don't make soup with - sorry - I can't get past the scene in "The Exorcist" that comes to mind with split pea soup.

I agree with gardengal also. I start with pea's , onion and water, Add veggies and potatoes later so they do not get to soggy.

If I make a bone in soup... I like to start my ham bone and let it simmer for a bit in just the water first. I usually add a couple springs of thyme and bay leaves that get fished out before adding in the onion and peas. I don't simmer for very long, but enough to let the bone heat up well and start its action and a chance to get a first skimming of anything that might rise up off the bone. Then add in onion and peas, leaving the bone in there too.

Often, I make pork stock separate though. Great for split pea soup, braising greens, potato chowders.. and more. Takes more than one bone though, so using it in a bone-in soup is the best option.

I like to add chopped carrots and celery, as well the onions. I've never noticed a lot of fat in my pea soups.

Do you have a recipe that you're following? I agree that the one on the back of the pkg of peas is a very good place to start.

I've never noticed a fat thing with using a ham bone in soup... but I do like to heat up a big marrow bone like that to get it release it's goodness into the water. It's not only what might be on the outside of the bone- it's also giving time to unlock what's in the bone and the sometimes not so yum rendered with simmering a bone.

It might also be the split peas I use- mostly calling for an hour or so of cooking. Not enough time for the bone to give it's best. But a little bit of pre simmer to let the bone bloom.. mmm.

Smoked Spanish paprika is another good addition -- lots of it.

I put the ham bone and water in the crock pot all day. Once home I strip the bone of all meat and put it and the broth in a stock pot, add peas and onions and carrots. I dash of clove and pepper and done. Easiest full proof DELISH soup there is.

I think a good meat soup or stew of any kind (chicken, turkey, beef, ham, etc) requires a bit of fat to make it hearty & taste better. I would tend to trim very fatty peices before it goes into the pot rather than have to skim afterwards. I'm getting hungry just reading this :-)

We're just two Seniors. We also like the Alessi brand dry soup packets for 'instant' pea soup. (Only variety of this brand that I've found that doesn't contain MSG.) It makes 4 servings. I add ham.

I do what beesneeds, the marrow makes it so much more tasty.

i ended up sauteing onion, celery, and carrots--then I added the entire ham bone, peas and cool water--the ham fell off the bone and was super tender--added to diced potatoes near the end and about a cup and a half of diced ham. It was a winner. Thanks for all the help!

Chisue, I've tried the Alessi soups, too, and they are very good. I add a dash of red wine vinegar. But for homemade, I also use the recipe on the package as a starter. Simple and good.

Made a pot of ham and navy bean soup, the other day. Used canned beans. Added chicken broth, chopped onions, italian seasoning, small bone from Smithfield steak with pieces of chopped ham, and dashes of pepper. Oh, and added a small can of chopped green chiles, as well. Better the next day when the flavors blended.