Community Pick
Hearty Split Pea Soup!
photo by Rita1652
- Ready In:
- 3hrs 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 celery rib, sliiced
- 2 medium potatoes, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1⁄2 - 1 teaspoon pepper
- 1 bay leaf
- 1 2 smoked pork shanks or 2 smoked turkey wings
- 1 (16 ounce) package dried split peas
- salt & pepper
- hot sauce (optional)
- 1⁄4 cup sherry wine
- 1⁄2 - 1 cup garlic herbed croutons
- 1⁄4 cup crumbled cooked bacon
directions
- In a large pot heat oil add onions, celery, carrots, potatoes and carrot saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper & ham bone stir 1 minute. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
- Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
- Go ahead a sneak a taste.
- Season with hot pepper sauce and black pepper Drizzle with sherry.
- Optional I prefer-Blend all but meat in a blender to smooth out.
- Garnish with croutons and bacon bits.
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Reviews
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This soup is absolutely delicious! I haven't made split pea soup in a long time but had a ham bone and some ham broth that I didn't want to go to waste. I'm sure I've never put potatoes in my split pea soup before but this sounded interesting. It turned out wonderful!! I have to say that I did not use the oregano, bay leaf or sherry.....personal preference.......but I followed everything else as written. This is definitely a keeper in my book! Thanks for sharing!
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I've made this soup a couple times now. I learned the hard way not to use a glazed or sweetened ham. The sweetness didn't mesh well with what I expected from a good split pea soup. This is truly a good split pea soup. The less aggressively you cut/eat from the shank, the more ham you have to melt into your soup. Total Yum!
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Tweaks
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Made this soup last night. Even though it was midnight when I finally took it off the stove I had to have a bowl. Fantastic! -even without the sherry (I have to run to the store to get more). Can't wait to try it WITH the sherry. Like some of the others, I substitutes 2 qts of veg stock for the water which I thik really added to the flavor. I also added about 50% more vegetables too. Split-pea soup is my favorite, and this recipe is the best I have had! Thanks for sharing.
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Wow. I made so many substitutions that I didn't really make your recipe at all, but I wanted to weigh in because some of your directions were great. Sauteeing the veggies first was awesome! It really added flavor. Also the sherry added such a great flavor. Here are my substitutions in case you are interested in making variations: I used yellow split peas instead of green, thyme instead of oregano, a slice of lean ham instead of the ham bone/shank, rutabega instead of potatos, and french bread instead of croutons and bacon. Mmmm mmm good!
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Excellent soup. Didn't do the sherry or the bacon though. I also used Chicken Broth instead of water. I used my immersion blender to make it thicker. Made some homemade cheese croutons from stale french bread by cubing the bread, then sauteing the cubes in olive oil, sprinkling seasoned salt and garlic pepper over them while in the frying pan, and finally adding the grated cheddar cheese (leftover end from the Holiday!) Delicious.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey