Mom's Southern Style Split Pea Soup

Recipe by Deerwoman
READY IN: 3hrs 20mins
SERVES: 8
YIELD: 2-3 qts.
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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