Pick over split peas and wash thoroughly. Peel and chop potatoes, carrots, celery and onion. Chop ham (or use a cooked ham bone) and add everything to a large pot along with 10-12 cups water. Add sugar, garlic and black pepper and any other seasonings that you might enjoy like dried parsley.
Bring to a boil, and reduce heat to a simmer.
Allow to simmer, stirring every 15 minutes or so, until all the vegetables are tender. (This will take about an hour or slightly more for the peas to cook). Remove from heat and with a potato masher, mash up all the solid bits as much as possible. It need not be as smooth as most green pea soups, but it should be nice and thick.
Salt can now be added sparingly.
I never add salt to any dried beans or peas until they are done as it hinders the tendering of them. The little bit of sugar aids in tendering. This is true of all dried beans and peas.
This is a rich and very hearty soup and is especially good for an evening meal when you need comfort food. I serve it with a thick slice of crusty homemade bread and butter. Very filling.
|Time:||35-40 Minutes Preparation Time|
1 + Hours Cooking Time
Source: Trial and error (sometimes are the best teachers).
By Pookarina from Boca Raton, FL
If you are using a gammon hock, place it into a large saucepan with about three pints of water. Bring to the boil and cook for about 1 1/2 hours, until cooked. Remove the hock and strip the meat, cutting into small cubes. Set aside. If you think there is too much meat for your soup, save some for another day. Fantastic sandwiches!
If using a ham bone, put it into a large saucepan with about three pints of water. Proceed to next step.
Put all the other ingredients into the pan and bring to the boil. Simmer for about 1 hour, or until the peas are soft. Remove the ham bone, if using. Liquidize with a hand-held blender, or masher. This can also be done in a food processor in batches. Add the cubed meat from the gammon hock, if using.
Just before serving, warm the amount you would like to use again in the pan and add milk or cream to taste. I used about 1/2 cup of milk for two portions.
This soup freezes fantastically, before the addition of milk or cream. My daughter had it for supper yesterday, then again in a thermos to take to school today.
|Time:||1 Day Preparation Time|
2 1/2 Hours Cooking Time
By LisaTK from UK
Sort and rinse peas. Combine all ingredients in a large pot. Bring to a boil, reduce heat. Cover and simmer until peas are tender. Add more hot water if necessary. Remove bay leaf and serve.
|Time:||15 Minutes Preparation Time|
3 Hours Cooking Time
By Anne from Washington Twp., NJ
Place all ingredients in large pot, cover with water, heat to boiling. Reduce heat and simmer 2-3 hours, or until peas are tender.
Serve over rice, or alone. Stir in plain yogurt for creamy soup, or place dollop yogurt on top to serve and sprinkle with dill weed.
By Connie from Oden, Arkansas
Soak 1 cup dried peas in 2 quarts water overnight. Drain peas, and cover with fresh water. Add 1 medium onion, diced. Add 1 ham hock or pieces of ham. Cook until peas and meat are tender. You may sieve the peas if you wish, but they will mash up quite well. Blend 1 tablespoon flour and 2 tablespoons melted butter. Stir slowly into the mixture and cook 2-3 minutes. Then slowly add the 1 1/2-2 cups milk and the cream. Add salt and pepper, to taste. Heat and serve.
By Robin from Washington, IA
Can I have watered down, split pea soup on a liquid diet?
Just to clarify that -- split pea soup would be okay for a liquid diet, but not for clear liquid. Clear liquids don't even include milk or coffee, but do include jello and chicken broth or beef broth, with nothing but the broth.
I am on the hunt for recommended Split Pea Soup recipes, with or without ham. I know I can go online and find a zillion of them... but any community favorites here would be wonderful to have! My father is a split pea soup fan, and I would like to make some for the upcoming holidays.
Thank you in advance!
Amy from Walnut Creek, CA
By Debra in Colorado
This smooth rich soup is delicious and very "thrifty."
Note: This soup does freeze well, but do not add the cream to soup before freezing. You may need to puree again in a blender after defrosting, adding more chicken broth as needed to reach desired consistency.
Source: My own recipe, born of a desire to have smooth pea soup.
By Shawna from Paris, TN
How can I get my pea soup smooth, without having to put it in the blender?
By Lynda (crabby) from Kearny, NJ
By c t
I have a question, though. Is split pea soup "supposed" to be really smooth? Or is it supposed to be a bit on the lumpy side? I know it is a matter of preference with a lot of people, but what might be considered normal? Thank you! (10/01/2009)
Winter is near so let's get some soup recipe to warm up those cold days.
Source: A friend, Maureen.
By Raymonde from North Bay, Ontario
In a Dutch oven combine all ingredients and bring to a boil. Reduce heat to low; partially cover and simmer 2-3 hours, stirring occasionally. Remove ham hocks or bones; cut meat from bone into small cubes. Return to soup and taste to seasoning. Makes 16 cups.
By Robin from Washington, IA