Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This is not just green split pea soup, but a combination of a few other vegetables as well which makes it even more delicious and nutritious.
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
Hi again Pookarina Julia ;-)
I wasn't feeling really great last week (when I was originally planning on making this recipe) but finally got a chance to make your soup today and it is yummy, yummy! :-) I added a couple of pinches of sage to it as my chosen spice :-)
Oh, and I need not have wondered about mashing it once cooked because it was pretty close to mashed anyway once done between the peas and taters ;-) Well, it just meant I had an extra pot to wash from the experiment ;-) LOL!
Thank you again for the recipe :-)
Not just a recipe for mothers! This can be cooked in the slow cooker as I always do, or conventionally. This recipe has several variations, too.
Total Time: 3-4 hours conventionally, 8-10 hours slow-cooked.
Yield: 10 to 12 cups
Source: Whole Foods for the Whole Family, this cookbook is still available from La Leche League. It has excellent recipes that are high in nutritional value, and most of them are economical as well.
This simple split pea soup recipe is full of flavor and quick to make!
Split pea soup with some ham added in is a delicious and hearty soup to make. This page contain ham and green split pea soup recipe.
Cheap, easy and super-delicious! A real child-pleaser in our house.
Really good pea soup!
Love the ham in this hearty soup! Great for cold weather evenings!
Place split peas, water, ham bone, shallots, carrots, celery leaves, bay leaf, salt, garlic, and pepper into a large pot. Heat to almost boiling.
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.
Split pea soup is a great meal on a cold day. Make this recipe by following the steps in this video.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Can I have watered down, split pea soup on a liquid diet?
It depends on if you were ordered a clear liquid, which is anything that you can read through, or full liquid, which is anything that is liquid when it is at room temperature. This includes ice cream and sherbert.
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.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
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
Because we can't always afford ham I simply cut up hot dogs and put them in for the last half hour. I add a teaspoon or two of liquid smoke to substitute for the missing smokey ham taste. (02/17/2010)
Love split pea soup, but I always make mine cream of split pea soup. Before serving, drizzle in one or two tbsp of half and half, into each bowl and swirl w/ a knife to make it pretty. Serve. Let everyone stir their own soup to combine.
Winter is near so let's get some soup recipe to warm up those cold days.
In a large pot, combine peas, water, allspice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in potatoes, carrots, onions, ham and cabbage; return to a boil. Reduce heat; cover and simmer for about 30 minutes or until vegetables are cooked, stirring occasionally. Discard the allspice.
Source: A friend, Maureen.
By Raymonde from North Bay, Ontario
How can I get my pea soup smooth, without having to put it in the blender?
By Lynda (crabby) from Kearny, NJ
You can use an immersion (stick) blender and blend it right in the soup pot. Without processing, split pea soup will not be smooth. It still tastes good without blending, but the soup then has a rustic texture. (09/17/2009)
I actually prefer it a little on the chunky side rather than smooth. I have noticed it gets less chunky if you simmer it longer. I have never made it in the crockpot so I don't know how that works out. Wonder if a potato masher would work to make it smoother for you? An immersion stick blender as stated previously is really great for soups if you have one. (09/17/2009)
Just cook it longer. I simmer mine for about 2-1/2hrs. It always comes out smooth. Make sure you stir and scrape the bottom when doing it about every 45min or so. It's not necessary, but it does seem to get really thick on the bottom. (09/17/2009)
By c t
Handy Dandy old fashioned potato masher. (09/18/2009)
I am definitely bookmarking this page. I've already had dinner, but this page is making me hungry :-)
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)
This smooth rich soup is delicious and very "thrifty."
Optional seasonings: curry powder, blackened seasoning
Saute onion and celery until tender. Add the split peas, potatoes, broth, ham hock or trimmings, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf and remove ham hock or trimming pieces. Cool slightly. Process in a blender or food processor until smooth, adding more chicken broth as needed. Return to pot to heat through for serving. Taste for seasoning and add salt or additional pepper if desired. Serve as is, or stir in cream and/or optional seasonings for variety.
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
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)