Old Fashioned Split Pea Soup Recipes

UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP

Steps:

• Rinse peas well in cold water and add to a large cooking pot.
• Measure 8 cups of water and add to cooking pot.
• Bring to boil, remove from heat, cover and let sit for 1 hour.
• Return to stove and bring back to boil.
• Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
• Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
• Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
• Discard ham bone.
• If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
• Remove bay leaf and discard.
• Adjust seasonings to taste.
• If you desire a smooth soup, then puree' in batches in a food processor or blender.
• Or eat the soup without puree'ing.
• If soup is too thick, add more water to your desired consistency.
• Beef broth or chicken broth may be added, just reduce the water by the amounts used.
• Smoked ham hocks are excellent to use instead of a ham bone.
• If there is not enough ham on the ham bone, then add additional ham of your choice.
• You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
• You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

OLD-FASHIONED SPLIT PEA SOUP

Steps:

• Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
• Add in the split peas, broth, and water; bring to a boil.
• Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes.
• Season with salt and pepper to taste.
• **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.

GRANDMA'S PEA SOUP

Steps:

• Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

SPLIT PEA SOUP

Steps:

• Dump split peas into a large bowl. Cover with hot water. Set aside.
• In a large pot over medium heat, melt butter.
• Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
• Add garlic, and cook for an additional 2 minutes, until fragrant.
• Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
• Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
• Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
• When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.

CLASSIC SPLIT PEA SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water.
• Bring the peas to a boil; boil gently for 2 minutes.
• Set aside to soak for 1 hour.
• Add ham bone to the peas, along with chopped onion, bay leaf, garlic powder, marjoram, thyme, and pepper, and bring the soup to a boil.
• Cover, reduce heat, and simmer for 2 hours, stirring occasionally.
• Remove meat from the ham bone. If desired, put a little finely chopped ham aside for garnish. Dice the meat and return to pea soup with chopped celery and carrot.
• Simmer the pea soup gently for 45 minutes, stirring occasionally.
• Taste and add salt, as needed. Remove the bay leaf.
• If desired, top servings with reserved finely chopped ham or crumbled cooked bacon.
• Gather the ingredients.
• When using this method, you can omit the soaking time. Instead, rinse the split peas and reduce the liquid (water or broth) to 1 quart.
• Combine the ingredients (except salt and garnish) in the slow cooker.
• Cover and cook on low for 6 to 8 hours, or until the peas are tender. Or cook on high for about 4 to 5 hours. If cooking on high, it might be necessary to add more liquid.
• Remove the meat from the ham bone and chop.
• Return the chopped meat to the soup. Taste and season with salt, as needed.
• Garnish servings with some reserved diced ham or cooked crumbled bacon.

EASY SPLIT PEA SOUP

Steps:

• Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
• Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
• Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.