Sheila's Split Pea Soup
"After a holiday dinner, when I have served a ham, I retain the ham bone to make this soup. It has become part of the whole holiday tradition, and is true comfort food."
photo by LucyS-D
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 3⁄4 cups water
- 1 1⁄2 cups dried split peas, rinsed and drained
- 1 (14 ounce) can chicken broth
- 1 meaty ham bone (about 1- to 1-1/2 lb.)
- 1⁄4 teaspoon dried marjoram, crushed
- 1⁄8 teaspoon black pepper
- 1 bay leaf
- 2 medium carrots, pared and sliced thin
- 2 celery ribs, sliced thin
- 1 medium onion, chopped
directions
- In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
- Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot.
- Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.
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Reviews
-
Very tasty. -
This soup is wonderfully flavorful and creamy. My husband had 3 bowls! -
Wonderfully flavored soup that I let slow simmer for most of the day. We really prefer the peas broken down into a thick soup and I used a smoked ham hock. This made a great old fashioned pea soup that was much enjoyed. Thanks for posting Jackie :D -
Oh, yeah ~ Definitely a winning recipe! I don't usually take this much time to prepare a soup, but with recipes like this one, it's certainly worth all the effort! For this one, I had to badger the meat man for just the right ham bone, but now that I have this recipe on hand, I'll be even better prepared the next time I find myself with such a bone left over from a holiday dinner! Certainly worth scheduling on the menu! [Tagged & made in Please Review My Recipe] -
This is pretty much how I make my split pea soup except........I add one can of evaporated milk at the end of the cooking and just heat through. Try it, you will like it.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
