Homemade Split Pea Soup

I get requests for this soup from hubby and his older brother. Upfront…. I’ll tell you that it takes a couple hours to make AND you at least have to start the night before with the soaking of the split peas. I suggest that since you have to start the night before with the peas, consider chopping up the onions, carrots and ham. This is what I do. Today I started the soup at 7 am this morning, and was completely finished around 12 noon. So, even with the chopping of veggies & ham, And soaking the peas the night before, it will take around 5 hours to make this soup. From hubby’s reaction to his first bowl, it is worth it 🙂 The reason I started so early in the morning is that the second time around with heating thickens the soup up even more. We prefer it thick THICK (well hubby does, anyway). Obviously, if you want to make and serve it for dinner the same day, I would start between noon and 1 pm depending on your chosen dinner hour.

Yes, it is a lot of work … and if you prefer a simpler pea soup recipe, I have used kielbasa and a crock pot recipe. This is kind of a “set it and forget it” recipe. And, yes, it was pretty good and a whole lot easier. You can find my second pea soup recipe HERE

OK…let’s get this party started !

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Homemade Split Pea Soup

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Servings: 3 a pot full approx quarts

Course: Baking & Bread, Pork & Sausage, Soups & Stews, Vegetables

Ingredients Method

Ingredients

  

• 8 Cups water
• 2 Cups (a 1 pound bag) of dry split peas
• 2 Tablespoons olive oil
• 1 Tablespoon butter or margarine
• 2 Cups chopped onions
• 2 Cups chopped carrots
• ham bone
• 2 Cups diced ham
• 2 bay leaves
• 1 & 1/2 Tablespoons onion powder
• 1 Tablespoon minced fresh garlic
• 2 Teaspoons salt. (you may need less as the ham is already salty)
• 1 Large russet potato (or 2 small) you can either use a raw potato OR a previously baked potato

Method

 

1. First Method: peel and chop up a raw potato and add to the soup…when potato is cooked, you can serve the soup.
2. Second Method: I prefer shoving a potato in the oven, baking it while the soup is just starting to cook. When the potato is baked, remove and leave on the counter. This allows it time to cool enough to be handled without burning yourself. Then when it is time to add the potato portion, I simply peel the baked potato, chop it up and dump it in the soup and continue cooking for an additional 40 minutes. either way is fine.