Prep 20 mins
Cook 3 hrs
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.
- 1 lb dried split peas (one 16 oz pkg.)
- 4 large carrots, scrubbed and cut up
- 2 onions, med. to lg., chopped
- 1 lb smoked pork, lg. chunks
- 2 bay leaves
- 5 whole cloves
- 6 -8 allspice
- 6 -8 peppercorns or 6 -8 fresh ground black pepper
- 4 quarts water
- 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.
I had a ham bone from our Christmas Dinner and decided to try this reicpe. This was actually the first time I've ever had split pea soup so I don't have a lot to compare with, but it was a wonderful, thick, warming soup. The only change I made was to double the recipe so I'd have more to freeze. Wasn't sure what 6-8 allspice was so I used 2 tsp. for my double recipe. Also used chicken broth instead of water for a richer flavor.