Recipe by FloridaNative
This is my mom's recipe for her favorite soup. Since I never liked split peas as a kid, I never ate it. But since growing up, I've found it to be delicious. I make this with chicken or vegetable broth for a more flavorful soup. Serve with warm crusty bread.
Top Review by littlemafia
I've tried a few recipes too recently and I liked this one the best. I believe that a good split pea soup should have just a few ingredients and nothing fancy and this had it all. I forgot to put on the lid, so I didn't need to add the barley as it was quite thick already. I liked the addition of potatoes. I skipped the butter ,the garlic and I used water .
- 2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
- 1 medium onion, finely chopped
- 2 large carrots, washed and coarsely chopped
- 1 celery rib, finely chopped
- 1 lb dried split peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 quarts cold water or 2 quarts chicken broth or 2 quarts vegetable broth
- 2 garlic cloves, finely minced (optional)
- 3 medium potatoes, peeled and 1-inch cubed
- 1⁄2 cup pearl barley
- 1 ham hocks (optional) or 1 smoked turkey wings (optional)
Directions See How It's Made
- Combine all ingredients in a large stock pot.
- Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
- Stir from bottom occasionally and skim foam off top if it accumulates.
- Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
- If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
- Ladle soup in batches into a blender or processor.
- Blend/process 2 to 3 seconds only.
- Return soup to pot, stir in ham (or turkey).
- Reheat (if necessary) and serve.