Recipe by canarygirl
A delicious way to warm the body and soul on a cold day. Green split peas can be substituted for the yellow.
Top Review by ciao
cg, I've tried to make split pea soup before, but never got it quite right. This one was perfect! Billy was very skeptical, he's not a pea soup fan at all, but he LOVED this one! He had 2 bowls, and said to be sure I make it again. It was so easy to make! You know my saying.."It's all in the prep." Well it is. Get that stuff done and you ready to go. I also added a ham bone to simmer with everything else, since I only had a small ham steak, then removed the bone, but added the meat from it back to the pot. Didn't have ham stock, so I used Better than Bouillon chicken soup base. I used the 2 1/2 qts of water, and started with 2 tbsp of the base, knowing that I could add more later if needed. I ended up adding about 3 more tsp of the soup base to the soup, and seasoned to taste with salt and pepper. So I simmered it for the first 30 minutes, added the potatoes, and gave it about 1 hour 15 minutes more. Just perfect, and served it with crusty warm bread. Thanks cg--this is another winner!
- 1 (1 lb) package yellow split peas
- 1 lb ham steak, cubed
- 1 large onion, minced
- 2 carrots, finely diced
- 2 celery ribs, finely diced
- 4 large potatoes, coarsely diced
- 1 bay leaf
- 1⁄2 teaspoon thyme leaves
- 2 1⁄2 quarts ham stock (or water, and boullion cubes)
- salt and pepper
Directions See How It's Made
- Wash and sort peas.
- Place all ingredients except potatoes in a larger soup pot and bring to a boil.
- Cover and reduce heat to medium low, and simmer 30 minutes or so.
- Add potatoes and continue to simmer 1-2 hours, or until desired thickness is achieved.
- The longer you leave it on the heat, the thicker it will become.
- Serve hot with caraway rye bread.