Save on Pinterest

Pea Soup for a Crowd

Total Time

Prep: 30 min. Bake: 5 hours


20-26 servings (6-1/2 quarts)

This soup is perfect for busy days because it bakes in the oven for hours with little fuss. I've served it several times with great success to various church groups.


  • 1 pound dried navy beans or yellow split peas
  • 3 cups (1-1/2 pounds) dried yellow split peas
  • 2 pounds smoked pork shoulder or picnic ham
  • 3-1/2 quarts water
  • 4 celery ribs, chopped
  • 3 large carrots, shredded
  • 2 cups chopped onion
  • 1-1/4 teaspoons salt
  • 1 teaspoon pepper


  1. Rinse and sort beans. Place in a large Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours or until beans are softened. Drain beans and discard liquid. Rinse and sort split peas. Place beans in an 8-qt. roaster. Add remaining ingredients.
  2. Cover and bake at 350° for 5-7 hours or until peas are tender and soup is thick, stirring occasionally. Remove pork; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to pan; heat through.

Nutrition Facts

1 cup: 223 calories, 6g fat (2g saturated fat), 20mg cholesterol, 529mg sodium, 28g carbohydrate (3g sugars, 5g fiber), 15g protein.

Recommended Video