This is not just green split pea soup, but a combination of a few other vegetables as well which makes it even more delicious and nutritious.
Pick over split peas and wash thoroughly. Peel and chop potatoes, carrots, celery and onion. Chop ham (or use a cooked ham bone) and add everything to a large pot along with 10-12 cups water. Add sugar, garlic and black pepper and any other seasonings that you might enjoy like dried parsley.
Bring to a boil, and reduce heat to a simmer.
Allow to simmer, stirring every 15 minutes or so, until all the vegetables are tender. (This will take about an hour or slightly more for the peas to cook). Remove from heat and with a potato masher, mash up all the solid bits as much as possible. It need not be as smooth as most green pea soups, but it should be nice and thick.
Salt can now be added sparingly.
I never add salt to any dried beans or peas until they are done as it hinders the tendering of them. The little bit of sugar aids in tendering. This is true of all dried beans and peas.
This is a rich and very hearty soup and is especially good for an evening meal when you need comfort food. I serve it with a thick slice of crusty homemade bread and butter. Very filling.
| Servings: | 12 |
| Time: | 35-40 Minutes Preparation Time 1 + Hours Cooking Time |
Source: Trial and error (sometimes are the best teachers).
By Julia from Boca Raton, FL
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In a Dutch oven combine all ingredients and bring to a boil. Reduce heat to low; partially cover and simmer 2-3 hours, stirring occasionally.
Winter is near so lets get some soup recipe to warm up those cold days
How can I get my pea soup smooth, without having to put it in the blender?
Saute onion and celery until tender. Add the split peas, potatoes, broth, ham hock or trimmings, bay leaf and pepper.
