Split Pea Soup

Anyone have a recipe??

Re: Split Pea Soup

I make mine with a ham bone

1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
1 pound dried split peas
1 cup chopped carrots

1.Place the ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat, and any cartilage. Return any good ham meat to the pot and bring back to a boil.
2.Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

Re: Split Pea Soup

I made this a few weeks ago and it was awesome. I used hotdogs instead of ham because that's how some jewish people do it since they don't eat ham

Split Pea Soup

Ingredients
-16 oz dry split peas
-2 cups diced fully cooked lean ham
-1 cup diced carrots
-1 medium onion, chopped
-1 potato chopped
-2 garlic cloves, minced
-2 bay leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 cups chicken broth
- 1 cup hot milk

Directions:

1. In a slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.

Message edited 2/20/2009 9:57:59 AM.

Re: Split Pea Soup

* 8 cups water
* 3 14-oz. cans reduced-sodium chicken broth
* 1 lb. cooked boneless ham, chopped
* 4-1/2 cups dry split peas, rinsed and drained
* 3 bay leaves
* 1/4 tsp. dried marjoram, crushed
* 1/4 tsp. ground black pepper
* 1-1/2 cups chopped carrots (3 medium)
* 1-1/2 cups chopped celery (3 medium)
* 1-1/2 cups chopped onion (3 medium)
* Salt and ground black pepper

Directions

1. In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover; stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.

2. To freeze, divide cooled soup among three 2-quart (8-cup) freezer containers. Cover; label. Freeze up to 3 months.

3. To reheat frozen soup, dip the bottom of the container in hot water for 5 minutes. Transfer frozen soup to a large saucepan. Cook, covered, over medium-low heat about 30 minutes or until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions)

I am too lazy to walk downstairs...I found this on bhg.com I think** it's the recipe from the red & white checkered cookbook. Best one I've found. If you have the cookbook, double check.