Pat Churchman's Famous Split Pea Soup (my Mom)
1 pkg green or yellow split peas
Enough water to cover the peas
1 large onion chopped
1 carrot chopped
1 piece of celery chopped
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Ham bone or the new cubed ham at the store saves time.
This is a slow cooked soup that I start in the morning and cook all day.
In large pot put the peas, water, carrot, celery and onion to simmer on low. Cook for about 2 hours and then add the ham and seasonings. Cook for about a 1/2 hour more and taste for seasonings. At this point the peas have cooked down and you can add salt and the peas will not get tough. My family likes this soup thick so I don't add any extra water at this point but if you like a thinner soup you can add water now. Let simmer stirring occasionally till your ready to eat. Makes great leftovers but you will have to thin a little when reheating.
By Debra in Colorado
Some times when I look for a recipe, I choose several ingrediants from different ones and use the ones I know the family likes, or leave out some they don't like. (10/10/2006)
A recipe from "MOM"...Perfect! that is what I was looking for ....those Tried and True family heirlooms!
Thank you! (10/12/2006)
My father gave me this recipe. I just know he'll love it.
GOLDEN PEA SOUP:
Ingrdients:1 (16 oz) pkg. of yellow split peas (washed & sorted),5 c water, 1 cup sliced carrots, 1/2 c diced onions, 1/2 c diced celery, 2 c chicken broth,1 1/2 c chopped ham.
Directions: 1- in lge.pan combine all except ham. 2-bring to a boil. 3- simmer for 45 mins. 4- now add ham and simmer for 15 mins. (10/13/2006)
Hey! Thanks! This is great! I did not realize just how easy split pea soup can be to make! I'll have to try both of these! Any more out there!?!?!? (10/13/2006)
These recipes sound great so I won't try to add anything to them (I just toss a few smoked ham hocks in with the (soaked) peas and water, and slow-cook the dickens out of them). However, one thing I did want to mention: anytime you use dried beans or peas, look them very carefully. I've often wondered if the companies have people on their payroll who carve out little lumps of clay or stones to look just like beans or peas. As careful as I am, some years back a bean-sized rock took out half of one of my teeth. Darn thing looked just like a bean, and still did when I spit it (and half a tooth) out, but it was a rock.
Thanks to you folks for sharing your recipes... maybe I can domesticate my soup a bit. I love the stuff, but (especially) the addition of carrots and celery sounds great! (10/14/2006)
Sounds like slowwwwww cooking is really key here. VERY good to know. Tips like that can definately make or break a recipe!
As for rocks in the beans/peas....I hear you! That is pretty scary! I am often amazed how those suckers get in there. Guess it is from the machinery. (10/15/2006)
Oh, I just made some a couple weeks back, I live in the Bay Area too, so maybe you smelled it?
The KEY to split pea soup (at least any that I've ever tasted) is at least 1 bay leaf added. I am not kidding you! My girlfriend fiends after my split pea soup and she couldn't figure out why it tasted better than hers. I told her my Mom's secret (my Mom is a chef, so take it from her!).
So here is the easy way to make split pea soup. No measuring, just plopping.
A ham bone, water to cover
1 or 2 pounds of split peas (I used 2 pounds and it made a huge batch!)
A few potatoes chopped
A few carrots chopped
A few stalks of celery chopped
On good size onion chopped
A few cloves of crushed garlic, or around here a nice scoop of Christopher Ranch chopped garlic
Salt and pepper
Once you bring it all up to a boil, let down to a simmer (peas burn easy). Slow cook for a while, throw in a bay leaf or two (depending on size) dried, split a little to let out the oils (I wouldn't use fresh in this instance as CA bays are really strong). Once the peas are falling apart, take out the ham bone. While it's cooling, whiz up the soup with a hand blender, if it's a little runny add some instant mash potatoes (Paradise Valley mashed pot. in the blue bag or box from Costco or grocery store are awesome for this, they taste identical to real mashed potatoes!), if it's thick you can add a little chicken or vegie broth. I take the ham off the bone and throw back in, all done! Season some more to taste, but usually the ham bone gives a good deal of salt, so pepper is usually all you need!
A warm dinner is done! Too bad I am the only one in my family that likes it (here in CA at least), so I made it for a church get together.
Hello Bay Area Neighbor!! Another family recipe! Excellent! Bay Leaf....will MAKE SURE i have that included ....thank YOU! (10/16/2006)
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