Split Pea Soup: An oldie but still a goody


Split Pea Soup

peas
Palouse Brand split peas

Growing up, we ate this soup often.  I like it with ham, bacon, vegan or vegetarian (with cream). In my opinion, this soup should be thick and chunky.  I like to mix yellow and green peas together. It makes the color richer and the dish more appetizing.

We are big supporters of our local split pea producers, Palouse Brand. They sell on Amazon and ship free with Prime. We get no financial compensation for advertising for them, I just genuinely love their product and I love the fact that they are Washington locals!

Here is the recipe I use.  Add what you like and omit what you don’t.  Proportion depends on the desired thickness and amount of soup you wish to make.  This soup can be frozen.  I usually make enough for at least two meals and a few lunches.  When the soup is super hot, I pour it into pint canning jars and tighten the lid, the heat from the soup will seal the jar allowing for it to live in your refrigerator a bit longer (a couple of weeks).  But remember, that does not mean it is canned, so don’t leave these at or above fridge temperature

Finely diced 2 carrots and 1 small onion

Smoked ham bone (shank) with some meat, trim the meat and put aside

Yellow and green dry split peas.  I usually use 2 cups of peas for 4 quarts of broth.

4 quarts of broth

A bunch of cilantro

Salt and pepper to taste

Garnish with a dollop of sour cream or crumbled feta cheese

In a stock pot, cook onions and ham shank, add broth, salt/pepper, carrots and peas. Cook until peas are very tender. Take out the shank and put in the meat (from the shank).  We like our split pea chunky but my sister always blends her split soup–at this point, it is entirely your personal preference. Garnish with sour cream or feta.

 

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