Going to make a pot of split pea soup later today.

Going to pick up a slab of ham, dice it up and grill some diced onion.

Then add in a few cans of chicken broth and dried split peas.

Any other ingredients I should add?

Anyone have a "killer" recipe for split pea soup?

Thanks in advance!

Virgil B.

I always add some chopped up carrots. Nothing wrong with including a ham bone, and I always add a magic bay leaf or 3. Thyme can kick it up a bit if you wish.

Carrots and bay.

The beauty of soup is do it as you like. Th OP's ideas sound good. I like navy beans over split peas, just me.

I'm good with navy beans or split peas. Just make sure it's fairly "substantial". I hate runny soups.

See my thread on Ham and Limer Beams. The recipe will work just fine with split peas or white beans. Adjust the water to achieve the viscosity you want. Go easy on the salt and taste when almost done.

slow cooker all day, bag of dried peas, ham hocks or ham bone, onion, stock, carrot cubed, potatoe cubed (optional), S + P, remove meat and chop, remove carrot, remove all other bones and blend the soup until smooth/creamy, adjust seasoning, add carrots and meat back in, ladle into bowl several times until you eat too much

Smoked shank......or two.....onion, diced carrots, chicken stock, and seasoning.

Yeah, a bone helps. Mandatory in my eyes.

Lot of great ideas here!

I plum forgot about a smoked shank! I used one last time, and had a senior moment this time.

Thanks guys!

Virgil B.

Yeah, THIS !

i can get smoked pork neck at the market, sometimes use that. it is cheap, meat tastes a little different and there is a lot more of it. think i like the hocks or ham bone better, as long as it comes with a lot of ham

That's what she said.











Sorry. I was channeling Flave there for a second...

I've never had split pea soup. Does it taste similar to ham and bean?

Ha! Took ya long enough.....

Not really.


It makes you fart just as violently though....maybe more so.

As it gets closer to sub zero temps, I believe we owe it to our wives to eat this regularly in order to keep it warm under the blankets. This is the least we can do.

Well I went to town and got a smoked ham hock yesterday, and made my split pea soup.

Didn't get time night before last to make it, good thing!

It turned out pretty darn GOOD! with the ham hock! Yum Yum!

Although it did make me a bit "gassy" (GRIN!)

Virgil B.

Might want to add just a bit of ginger; Swedish recipes often call for it, and the winters are long and cold up there.

jcon...big threat to the ozone

I picked up some great northern dried beans yesterday, along with more smoked ham hocks and two 1/2" slices of black forest ham.

Going to make "white bean" soup tonight.

I love soups in cool weather. Good comfort food!

Virgil B.

Made my Great Northern bean soup last night.

It turned out GREAT, but was a little "gassy" (WHEW!)

Virgil B.

Split Pea with Ham Soup

2 tsp olive oil
1 ½ cups chopped onion (1 med-lrg)
1 cup each chopped celery and carrots (3 reg stalks and 1 lrg carrot)
1 medium potato, cubed
2 tsp minced garlic (or 2 cloves)
1 tsp dried thyme (1/2 tsp ground thyme or 1 tbsp fresh)
½ tsp oregano
8 cups water + 4 pckgs chicken boullion (or 4 cups water + 4 cups broth)
1 smoked ham hock (I prefer cubed ham, about 225 grams)
2 cups dry split peas, rinsed and drained
½ tsp pepper
salt to taste
curry powder optional, to taste
other optional: bay leaf, 1 tbsp balsamic vinegar

• Put water in pot and simmer ham hock for at least one hour to loosen the meat (keep the water). Remove the ham hock, separate the bone and fat, and cut the meat into small chunks, and put the meat back in the water.
• Heat olive oil over medium heat and sauté the garlic, onions, celery, carrots, and potatoes until vegetables begin to soften, about 5 minutes. Add thyme and oregano and cook for 1 more minute.
• Add vegetables to pot, along with the rest of the ingredients. Bring to boil, then reduce the heat, cover and simmer for at least 1 hour (the longer the better).

interesting

8 c. water
1 lb split peas (2 cups)
1 large onion, chopped
2 bay leaves
1/2 t. thyme
Ham hock
2 carrots, diced
1 stalk celery, 1/4" slices (optional)
2 T. sherry
S&P

Add first six ingredients and bring to boil, then lower to slow simmer. Partially cover and stir periodically. Cook until thickened, about 4-5 hours. Remove ham hock and pull meat, returning to pot with carrots and celery, if using. Cook until carrots tender, 30-45 minutes. Adjust S&P as needed and stir in sherry. Serve with the all-important oyster crackers!

^^^^Regarding the recipe above, I made tonight and substituted 4 c. low sodium chicken broth for 4 c. of the water. Also, The Mrs. is trying to up our consumption of green leafy substances (no, not that, silly) so an entire small bag of fresh spinach got added. Didn't want to but did. It was fine. Better than fine. Good.

PS For an extra kick, put a shake or two of white pepper in the batch.

Dang you Virgil......now look what you've gone and done.

God above I love split pea.

Lord above....it does not like me!

i know someone who can't eat cabbage

Warmed up a bowl of last night's soup for lunch today and told my wife "There is no food more comforting." (Lima beans and ham is a close second.)

I'm a big fan of the bean/pea/legume as long as there's some smoked pork involved.

Going to have to try Lima beans and ham next!

That sounds darn good also!

Had another bowl of my great northern beans and ham, last night.

They get better after setting over a night or two.

Virgil B.