Split Pea Soup

[SheikYerbuti]

Just made a big batch loaded with smoked pig hocks. . .is there any better soup on a cold winter day??

[policyvote]

I love peas.

 

I love ham.

 

I love soup.

 

I can't STAND that sh!t

 

No clue why.

 

Peace

policy

[Skippy]

I love peas.

 

I love ham.

 

I love soup.

 

I can't STAND that sh!t

 

No clue why.

 

Peace

policy

I hate peas, but I like ham, and I love soup. I love Split Pea Soup. I can't figure that out either.

[detlef]

Just made a big batch loaded with smoked pig hocks. . .is there any better soup on a cold winter day??

I think that soup is why they invented tabasco.

[Jimmy Neutron]

I love split pea soup with lots of black pepper and a chunk of really sharp cheddar melted in.

[whoopazz]

got a batch in the crockpot and its startin to smell mighty good in here.

[Sugar Magnolia]

Post some recipes please? Would love to do it in the crockpot.

[whoopazz]

Post some recipes please? Would love to do it in the crockpot.

 

Here's two:

 

INGREDIENTS:

• 1 package (1 pound) dried split peas

• 1 cup sliced carrot, 1/2-inch thick

• 1 cup chopped onion

• 1/2 cup diced parsnip

• 1/2 cup chopped celery with leaves

• 1 teaspoon dried leaf thyme

• 1/4 teaspoon pepper

• 3 cans (approximately 14 ounces each) chicken broth, about 4 1/2 cups

• 3 cups water

• 2 large smoked ham hocks

• 1/2 teaspoon salt

• .

• Garnishes:

• chopped parsley

• croutons

PREPARATION:

In a 4- or 5-qt. slow cooker, combine everything except ham hocks, salt, and garnish. Add ham hocks, submerging them in mixture. Cover and cook on LOW for 8 to 9 hours, until peas are very soft. Remove ham hocks and skim fat from surface of soup.

Trim fat from hocks then cut meat from the bones and chop or shred; stir into the soup. Add salt to taste. Mash slightly, if you want a thicker soup. Ladle pea soup into 6 bowls. Garnish each serving with croutons and a little chopped parsley, if desired.

Serves 6.

 

 

 

2

INGREDIENTS:

• 1 (16 oz.) pkg. dried green split peas, rinsed

• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham

• 3 carrots, peeled and sliced

• 1/2 cup chopped onion

• 2 ribs of celery plus leaves, chopped

• 1 or 2 cloves of garlic, minced

• 1 bay leaf

• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes

• 1 tbsp. seasoned salt (or to taste)

• 1/2 tsp. fresh pepper

• 1 1/2 qts. hot water

PREPARATION:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

Serves 8.

[Sugar Magnolia]

Here's two:

 

INGREDIENTS:

• 1 package (1 pound) dried split peas

• 1 cup sliced carrot, 1/2-inch thick

• 1 cup chopped onion

• 1/2 cup diced parsnip

• 1/2 cup chopped celery with leaves

• 1 teaspoon dried leaf thyme

• 1/4 teaspoon pepper

• 3 cans (approximately 14 ounces each) chicken broth, about 4 1/2 cups

• 3 cups water

• 2 large smoked ham hocks

• 1/2 teaspoon salt

• .

• Garnishes:

• chopped parsley

• croutons

PREPARATION:

In a 4- or 5-qt. slow cooker, combine everything except ham hocks, salt, and garnish. Add ham hocks, submerging them in mixture. Cover and cook on LOW for 8 to 9 hours, until peas are very soft. Remove ham hocks and skim fat from surface of soup.

Trim fat from hocks then cut meat from the bones and chop or shred; stir into the soup. Add salt to taste. Mash slightly, if you want a thicker soup. Ladle pea soup into 6 bowls. Garnish each serving with croutons and a little chopped parsley, if desired.

Serves 6.

2

INGREDIENTS:

• 1 (16 oz.) pkg. dried green split peas, rinsed

• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham

• 3 carrots, peeled and sliced

• 1/2 cup chopped onion

• 2 ribs of celery plus leaves, chopped

• 1 or 2 cloves of garlic, minced

• 1 bay leaf

• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes

• 1 tbsp. seasoned salt (or to taste)

• 1/2 tsp. fresh pepper

• 1 1/2 qts. hot water

PREPARATION:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

Serves 8.

 

Just sent hubby out for the ingredients. Six inches of snow today is just calling out for split pea soup. We have a vegan coming next weekend and I'll be trying out a chipotle black bean soup-I'll let you know if it's any good.

[whoopazz]

I did the first one today. It was awesome. Be regular tomorrow

[Skippy]

I am going to pick up the ingredients tonight and do the first one. That is if I can figure out what the hell a parsnip is.

[whoopazz]

I am going to pick up the ingredients tonight and do the first one. That is if I can figure out what the hell a parsnip is.

I skipped the parsnip

[Jimmy Neutron]

We have a vegan coming next weekend and I'll be trying out a chipotle black bean soup-I'll let you know if it's any good.

 

Don't forget to throw in some bacon grease.

[isleseeya]

great soup ...great gas producer as well

 

not that there is anything wrong with that

[Moss6]

add 1/2-3/4 cup of rice the last 1/2 hour of cooking instead of the parsnip

[Yukon Cornelius]

I skipped the parsnip

cant skip the snip..

 

and only someone from minny would add rice to this soup

[Sugar Magnolia]

I am going to pick up the ingredients tonight and do the first one. That is if I can figure out what the hell a parsnip is.

 

We had to replace the parsnip with potatoes. My husband came home from the store with a rudebega Might have worked. I also added just a little bit of barley.

 

The soup was great. We'd do it again! My husband hates fatty meats so he didn't like the ham, so next time we'll cook the hock/shank but take it out at the end.

[Azazello1313]

parsnips are a root (so they look sorta like a white carrot)....i've been able to find them every time i've gone into a grocery store looking for them. they are awesome in soups if cooked long enough. they stay fairly firm, and they impart a really nice mellow richness.

[detlef]

We had to replace the parsnip with potatoes. My husband came home from the store with a rudebega Might have worked. I also added just a little bit of barley.

 

The soup was great. We'd do it again! My husband hates fatty meats so he didn't like the ham, so next time we'll cook the hock/shank but take it out at the end.

It absolutely would have. Not quite as sweet but certainly a fine substitute in this recipe.

[Sugar Magnolia]

It absolutely would have. Not quite as sweet but certainly a fine substitute in this recipe.

 

So now what do I do with this unused rudebega?

[Yukon Cornelius]

So now what do I do with this unused rudebega?

add it to any soup. stew or booyah

[detlef]

So now what do I do with this unused rudebega?

Peel it, and boil it up with some potatoes, proceed as for mashed potatoes. Kind of a cool variation.

[wildcat2334]

I love peas.

 

I love ham.

 

I love soup.

 

I can't STAND that sh!t

 

No clue why.

 

Peace

policy

 

werd- HATE split pea soup.

 

Reminds me of my grandparents, nursing homes and rotten eggs.

[SheikYerbuti]

Peel it, and boil it up with some potatoes, proceed as for mashed potatoes. Kind of a cool variation.

 

The Shiekette was watching something on the food network about substituting rutabaga as a healthier starch than potatoes. We bought some and prepared them just like mashed potatoes, and didn't like them at all. Less flavor, very grainy and mealy texture. . .nasty.

[Rovers]

Got a spiral cut ham leftover, so I'm about to try some split pea soup.Here is my recipe:

 

4 1/2 cups green split peas, thouroghly rinsed in a collander

1 gallon chicken stock (water can be substituted, but use at least a quart of chicken broth or chicken stock)

2 leeks, chopped as finely as possible, cut to use about only about 2 inches of the green portion, well washed and rinsed

4 bay leaves, dry

thyme ( a half of a large sprig of store bought fresh thyme, very finely chopped)

Marjoram (dried, about 1/2 tbsp)

5 carrots, chopped into small cubes

4 celery stalks, chopped into small cubes

2 potato, chopped into small cubes

Ham bone, untrimmed

4 slices uncooked chopped bacon

 

Do NOT add salt and pepper until later!

 

Soak peas overnight in chicken stock in a large stock pot.

Lightly sautee (sweat) celery and leeks in EVO. Bring potato and carrots just to a boli in some of the chicken stock seperately.

Combine peas w/stock, ham bone, bacon, sauteed celery and and leeks, bay leaves, marjoram, thyme. Bring to a near boil over medium-low heat, simmer and add carrots and potato. Reduce heat to a low simmer. Partially cover with lid. Stir occassionally. Ignore the whitish foam coming off the ham, it will disappear eventually.

 

After simmering 1 1/2 hours, remove ham bone, trim off meat, cube it as best you can (it will be very tender) and add meat back to pot. Simmer on very low heat uncovered another hour an a half or until thickness reaches the consistancy of something like pancake batter. Stir occassionally, or more often if it is a thin bottomed pot. Don't allow the bottom of the pot to form a thick residue, scrape that off and stir more frequently if necessary. It almost has the consistancy of a thick pudding. Leftovers will be even thicker, so add a little water when reheating. It freezes very well.

 

Once you remove the ham bone, taste for saltiness, as some smoked hams have enough salt for flavoring the soup already. Now salt and pepper to taste.

 

Edit: Recipe shows final adjustments.(no onions, replaced by leeks) Spices are to taste, but it was roughly 1/2 tsp of dry marjoram and a half of a large sprig of store bought fresh thyme, very finely chopped.

 

This turned out really, really good. The peas should be completely indistinguishable. Chunks of potato and carrot cubes should remain, but be very soft. The smoked ham meat is also there, but very tender. This eats like a meal. Some crusty bread with butter on the side and one bowl alone will fill you up completely. I do mean completely. If you want to serve this as a soup course, serve no more than barely a cup. It is VERY filling. I had a full soup bowl and could not even think about dessert. This sticks to your ribs. You will feel full for hours. Some like to serve this with some Tobasco drizzled on top which works wel if you like it spicy.

 

A hearty solid winter comfort food. I say food, because it's really a meal more than a soup. A main course like chili might be. Many thanks to Bier and Detlef for advice along the way. I really did nail it with their help in trying to mimic an old recipe. If you like pea soup at all, this is the grand slam recipe.

 

For those that prefer it less thick and more souplike, just puree this and add a little water or chicken broth. It will still be the best pea soup you ever had, at the risk of gloating. One of the best meals I have ever cooked, honestly.

Edited December 31, 2010 by Rovers