Moms Split Pea Soup Recipes
MOM'S SOUTHERN STYLE SPLIT PEA SOUP
This soup's flavor is very different from your traditional pea soup. It is not sweet but has a spicy flavor very different from the 'savory' flavor of most pea soups. I love any pea soup but this one is the one I yearn for. Sometimes I add even more carrot if I think we need more carrots in our diet.
Provided by Deerwoman
Categories < 4 Hours
Time 3h20m
Yield 2-3 qts., 8 serving(s)
Number Of Ingredients 10
Steps:
- You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
- Put all ingredients except salt into large heavy-bottomed stock pot.
- Cook over low-med. heat. Stir occasionally.
- Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
- Remove bone, bay leaves and spices.
- Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
- The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
- This soup freezes very well.
- If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
- I'm guessing on servings and amount. it depends on how much you cook it down.
MOM'S SPLIT PEA SOUP
This is my mothers recipe with a little variation, it is "stand-up spoon" thick, with vegetables and potatoes. She fed a family of 13 hungry kids with this recipe, and the only thing that went with it, was crackers. Enjoy !!!
Provided by Keith A. Janssen
Categories Vegetable
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- -Rinsesplit peas in water.
- -Addboth ham,and chicken base to water and simmer.
- -Addsplit peas and simmer till cooked, Stirring constantly.
- -Peeland dice carrots, celery, and onions.
- -Mincegarlic, or purchase it in the jar already minced.
- -Peeland dice potatoes and keep covered with water until needed.
- -Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes.
- (bacon if so desired).
- -Simmeruntil vegetables are tender.
- Approx.
- 1 hour.
- Stirring constantly to prevent scorching.
- -Adjustseasoning if desired, and enjoy with crackers.
Nutrition Facts : Calories 405.8, Fat 3.7, SaturatedFat 1, Cholesterol 22.1, Sodium 1637.7, Carbohydrate 63.5, Fiber 25, Sugar 12.3, Protein 32
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- Start out by putting a ham bone or ham hock in a stock pot and cover with water. Bring the water up to a boil on the stovetop and then lower to a simmer and cook covered for 1.5 hours. Pull out the ham bone and remove any meat. Place the bones back in the water and simmer for an additional hour. Strain the stock and allow it to cool for 30 minutes in a bowl. Once cooled, skim off the fat from the top.
- In the same stock pot, sauté the onion, celery and carrots for 15 minutes until they are softened. Then add the dried split peas and saute for 5 minutes. You may or may not need to use olive oil to saute the vegetables. There was residual fat in my stock pot from the ham stock cooking so I didn’t need to.
- Add the stock, bay leaf, fresh thyme and black pepper to the vegetables and bring up to a boil, then reduce to a simmer and cook for 1 ½ hours partially covered, stirring occasionally. Once the peas are breaking down add the cooked and shredded ham meat to the pot. Stir and let simmer for 30 more minutes.
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- Turn on the “Sauté” function on the pressure cooker. Heat 1 tablespoon olive oil in the pot, and when the oil shimmers add the onion, carrots, celery and garlic (as well as the diced ham or bacon, if using). Sauté just until the onion is translucent (about 5-6 minutes). Turn off the pot.
- Place all ingredients in a slow cooker. Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours (or until peas reach desired tenderness).
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- Once you have eaten all the ham that can be easily removed from the bone you are ready to make pea soup. Put the bone into a large heavy bottomed soup pot and cover with water, depending on the size and shape of the bone you will need more or less water. In my pot with this bone I use about 12-14 cups of water. Put the pot on the stove and turn the heat up high to bring to a boil.
- While the pot is heating give the veggies a rough chop, all but the carrot is going to cook away so just hack them up and toss them in the pot. I use all the celery stocks including the tender leaves, but do be sure to peal the carrots. The leftover crudité veggies from your holiday party are perfect for soup.
- Once the veggies are in the pot pour the dry peas into a container and pick them over looking for bad peas and stones. The yellow peas are not bad; they are just yellow so leave them in to cook. On the package of peas there will be directions to soak/soften the peas, don’t do it. The starch in the peas will be lost and your soup will never thicken, trust me I have tried it and my mother laughed at me when I couldn’t get my soup to thicken.
- Pour the dry peas into the boiling pot and turn down the heat so you get a slow/soft boil. Add the spices, except salt. Stir for a while to be sure the heat is right and the peas don't just sink to the bottom and burn. Do not cover the pot you need the steam to evaporate so the soup thickens.
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- Add 4 quarts of water to a large soup pot over med/high heat. Add 1 cup of dry yellow split peas in the pot along with the 1/2 lb riblets; cover (leaving it open a crack to prevent overflow) and boil for 1 hour and 40 minutes or until peas are almost dissolved. Use a large spoon to remove impurities that float to the top.
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