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Camellia Brand

Dutch Split Pea Soup

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  • 9 cups water or chicken broth
  • 1 (1-pound) package dried Camellia Brand Green Split Peas
  • 2 pounds smoked ham hocks
  • 6 leeks
  • 4 celery stalks (with leaves), sliced
  • 2 cloves garlic, chopped
  • 1 1/4 teaspoons crushed dried savory leaves
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 pound cooked, sliced smoked sausage (kielbasa or knockwurst)


  1. Rinse and sort peas.
  2. Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 
  3. Add remaining ingredients, except sausage, to peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary.
  4.  Remove pork hocks; cool slightly. Trim fat and bone from pork. Cut pork into 1/2-inch pieces. Stir pork and sausage into soup. Heat to boiling; reduce heat. Cover and simmer until sausage is hot, 15 minutes.
  5. Remove sausage and slice, then put back in soup.