Prep 10 mins
Cook 2 hrs
My grandmother's pea soup recipe. This one has been made and enjoyed over and over in this household. You can use the green peas or the yellow peas or a combination of both. You can use a ham bone in lieu of the salt pork if you prefer.
- 1 lb peas, dried
- 8 cups water
- 1⁄2 lb salt pork, all in one piece
- 1 onion, large chopped
- 1⁄2 cup celery, chopped
- 1⁄4 cup carrot, grated
- 1⁄4 cup fresh parsley leaves, fresh chopped
- 1 bay leaf
- 1 teaspoon savory, dried
- black pepper
- Wash and sort peas; soak in cold water overnight.
- Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
- Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.
- Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.
Great tasting soup !!! I love trying different pea soup recipes. I could only find split peas here never the whole ones. Not sure if that is the only way they are sold. So I used a mix of the yellow and green and actually used a bit more than the recipe stated. I didn't soak it overnight being that they were split peas and it didn't require the 2 hours to cook either. Also put the whole 12 oz package of the salt pork in the soup. This was a very quick soup to put together. Not sure if it is because I had to use split peas but this soup was on the thinner side, which is great because that is how I love it. A little thicker would of been perfect though but that is okay. I took out the salt pork when soup was done but didn't chop it up to put back in the soup....rather of had a ham bone with some real meat in this soup. Will definitely be making this one again. Thanks for sharing Pink Diamond, we loved it.