Sunday, July 1, 2012

Just like Mom's Split Pea Soup

Yesterday in Seattle it was pouring down rain.  It felt like November and it's June.   I had some ladies coming over for a Stella and Dot trunk show and I knew that something warm would pair well with some of the appetizers I had planned for 70 degree weather.  With that being said I made Split Pea Soup.  Growing up our Grandma and Mom would make pea soup after Easter lunch. Mom would prepare everything in Grandma's large soup pot and let it simmer for the next 6 hrs and we would have soup and homemade french bread for dinner. Hannah, Abby and I all have fond memories of this once a year soup.  As I got older and started cooking more in college, soups were one of the first things I mastered. Soups are still my go to for all party gatherings.  I don't know about you, but for me it's hard to say no to a bowl of soup. 

This soup makes a lot. So the remainder I usually divide it into freezer bags. When you want to reheat, defrost in fridge the day before and add water or chicken broth to desired consistency. 

Mom's Split Pea Soup 
Serves: 15-20 1 cup servings ( can be halved easily) 
Cook Time 6-8 hrs

  • 1 tablespoon olive oil
  • 2 chopped onions
  • 2 cups chopped carrot ( 8 carrots) 
  • 1  bunch chopped celery
  • 6-8 cloves minced garlic
  • 1bag green split peas
  • 1 1/2 - 2 Lbs ham hocks, shank,pieces or cubed ham ( any combo) 
  • 8 cups fat-free chicken broth
  • 8 cups water
  • 2 tsps oregano ( fresh or dry) 
  • 2 tsps thyme ( fresh of dry)
  • 4 bay leaves
  • 1 tsp marjoram ( optional )   
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste 


I use my crock pot but a large soup pot is where this recipe was derived from: 

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and spices and cook, stirring, for 30 seconds. ( add to your crock pot option here) 
Score the ham hock. Place in a pot,   ( or crock pot) 
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas.  Add 8 cups of and 8 cups chicken broth and cook, stirring occasionally, until the peas are tender, about 2 hour on the stove top about 6 - 8 hours in the crock pot. 
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan cheese  and fresh bread!  Enjoy.