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Split Pea Soup

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Split Pea Soup-6My Mom’s recipe for split pea soup is incredible.  I remember when I was growing up that if we had baked ham with a bone there was going to be split pea soup in my future. It was one of my favorite soups, but it did not start out that way. The first time I had it and saw the color and texture I wasn’t a fan. After some persuading from my parents I tried it and loved it.

Recently I found a bag of dried split peas from Pea Soup  Andersen’s Restaurant, (a famous California chain located in Buellton and Santa Nella ) in my pantry and decided to make my Mom’s recipe. It has been a while since I have had the soup and I had almost forgotten how good it is.

This is the recipe I grew up on. I hope you enjoy it as much as I do.

Thanks, Mom!

Original post date:  7-12-2015

Split Pea Soup

Print recipe

Ingredients

  • 16 Ounce Package Split Peas (dried)
  • 8 Cups Water
  • 2 Teaspoons Chicken Base
  • 1 Cup Onion (finely chopped)
  • 1 Cup Carrots (finely chopped)
  • 1 Cup Celery (finely chopped)
  • 1 Clove Garlic (finely chopped)
  • 1/2 Teaspoon Basil (dried)
  • 1/4 Teaspoon Oregano (dried)
  • 1/4 Teaspoon Thyme (dried)
  • 1/4 Teaspoon Black Pepper
  • 2 Pound Ham Shank

Directions

Place all ingredients except ham shank in a large stock pot and mix together. Add ham shank and bring to a boil.
Reduce heat to low, cover and simmer for 1 1/2 hours.
After 1 1/2 hours remove ham shank from soup and remove ham from bone. Chop ham into 1/2 inch pieces.
Place chopped ham back into soup and continue to simmer covered for 30 more minutes, or until desired thickness.
After 30 minutes remove soup from heat and allow to cool slightly.
Place soup in bowls and serve.

Comments

  1. I’ve been thinking pea soup sounded good but hadn’t looked up a recipe. This sounds easy and yummy. Will try it.

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