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Cook2 hrs 30 mins
The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup. I usually double the recipe and freeze half.
- 2 cups dried split peas
- 3 quarts water
- 1 pig's foot, split & cracked OR
- 1 ham hock
- 1 cup bacon, cubes
- 1 smoked dutch ring sausage, sliced
- 1 lb potato, peeled, sliced thin
- 2 tablespoons salt
- 1 bunch celery, with leaves
- 2 medium sized leeks, chopped
- 2 medium onions, chopped
- 2 medium carrots, coarsely grated
- 1 bay leaf
- 2 tablespoons chopped parsley
- If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
- Add ham hock and all remaining ingredients except the sausage and parsley.
- Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
- Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
- Serve hot with parsley sprinkled over.