Vintage Betty Crocker Split Pea Soup

Chef #429816's Note:

Satisfying in wintertime.

• Total Time: 2 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 4

• 2 cups dried split peas
• 2 quarts water
• 1 lb smoked ham shank or 1 lb ham hocks or 1 ham bone
• 1 medium onion, finely chopped (about 1/2 cup)
• 1 cup finely chopped celery
• 1 sprig parsley
• 1/4 teaspoon pepper
• 2 medium carrots, thinly sliced

Directions:

1. In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Add ham shank, onion, celery, parsley and pepper; heat to boiling.
4. Reduce heat; cover and simmer 1-1/2 hours.
5. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
6. Remove bone; trim meat from bone and add meat to soup.
7. For a thinner consistency, stir milk or water into soup.
8. Season to taste.

Reviews

[Chef #292723]

I have been making this recipe for years! It is in my 1972 BC cookbook. I love it for it's simplicity and homey goodness. It also works well in the slow cooker.

[mandabears]

i can't believe i have never reviewed this recipe. this is pretty much my Mother's go to split pea soup. She used german salami instead of the ham, a sprinkle of celery salt and no carrots.

[Mikekey]

Pure, old-fashioned comfort food. This is the recipe I grew up on in the 1950's. (The carrots weren't in the 1950 Betty Crocker recipe, but mom always added them. I still have that book!) Thanks for a great wintery night dinner!