Sunday, January 15, 2012

Split Pea Soup

This recipe is a family favourite.  I got it many years ago from my most used cookbook.  If you can only own one cookbook, it should be a Betty Crocker cookbook.  All of the recipes that I've tried from this now-sad looking cookbook have been what my family has dubbed "do-overs".  This split pea recipe is no exception.  

With our fresh snow and cold temperatures today, this soup is perfect.


   2 1/2    cups dried split peas, (1 pound), sorted and rinsed
          8   cups water
          1   large onion, chopped (1 cup)
          2   medium celery stalks, finely chopped (1 cup)
       1/4   teaspoon pepper
          1   ham bone or 2 pounds shanks
          3   medium carrots, cut into 1/4-inch slices (1 1/2 cups)

  1. Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Serves 8


  1. Nice !
    Perfect, this time of year....The Dutch version "Snert" is a spittin' image of this recipe, although the "Flanders" recipe (the type we made often)uses pigs feet, and bratwurst....I'm ready for a bowl, with some crusty Italian !...
    Bon Appetit !

  2. I looked up Snert and it had an odd ingredient I couldn't translate in the recipe. I'm glad this is close.


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