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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
This simple split pea soup recipe is full of flavor and quick to make!
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.
I have been making this recipe for years, and it is always good. It will thicken the next day, so you can thin it out with a little water or broth if you choose to.
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.
Cheap, easy and super-delicious! A real child-pleaser in our house.
Really good pea soup!
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.
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.
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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.
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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