There is snow on the ground, not a lot but enough to let us know there are cold days ahead which I for one am totally okay with. Cold weather means baking, baking and more baking in our house. Today however we are not sharing a baking recipe but instead a very popular family favourite. One that is perfect to eat on a cold day.
Split pea soup is enjoyed by too many family members to count. A favourite of my Granddad’s, mom has memories of her mother making the soup for him, and sometimes even homemade croutons like we did for this post. I have aunts, uncles, and several cousins who make split pea and ham soup when they get a chance and if you haven’t tried it, you really should. It may be simple, but it is a family favourite for a reason.
Once again, we looked for the recipe in Grandma’s recipe box and were unable to find one. It just goes to show that recipes are not always physically handed down to family members, sometimes it’s the knowledge of how to make it that’s passed down instead. I have never actually made it but have watched my mother make it, just like she did hers, so many times I could probably do it on my own. Though I think for now I would rather have her make it, there is nothing better than something made by your mom.
We typically only make this soup after purchasing a spiraled ham because it means we will have a good soup bone. It is good to make sure there is still a fair bit of meat on the bone as it really enhances the flavour. As you will see below there is quite a bit of meat that can come off the bone. If you don’t have a soup bone, not to worry, you can always use a picnic ham to make it. The nice thing about soup is you really can’t go too wrong, and it is never the same twice!
Ingredients
2¼ cups green split peas
1 meaty ham bone
1½ cups chopped onion
¼ tsp poultry spice
½ tsp pepper
2 dried bay leaves
8 cups of water
1 cup diced celery
1 cup diced carrots
Rinse peas, combine in a large pot with the hambone, onion, spices and water. Bring to a boil, then reduce heat and simmer for 1½ hours.
Remove the bone cutting off the meat and dicing it into small pieces.
Return the meat to the soup adding carrots and celery. Cook uncovered for an additional 30-40 minutes until carrots and celery are tender.
Use an immersion blender to blend the soup to your preferred consistency. We don’t mind a few carrots here and there but prefer ours smooth. If you don’t have an immersion blender you can do what my grandma did, keep on cooking it until everything breaks down a bit more. Or enjoy it a little chunky, you really can’t go wrong.
We love to enjoy a bowl of this soup for lunch as soon as we make it but it is perhaps even better the next day. If you have not had this soup before you may be surprised by how much it thickens when cool. Not to worry, it turns back into a liquid once heated and you can always add a little water when reheating to help it along. This makes a lot of soup so if you don’t think you can get to all of it pop it in the freezer and take it out again when you feel like some delicious soup. Perhaps this recipe will become a favourite of your families as well. Enjoy!
Split Pea Soup
Ingredients
- 2¼ cups green split peas
- 1 meaty ham bone
- 1½ cups cups chopped onion
- ½ tsp pepper
- ¼ tsp poultry spice
- 1 cup diced celery
- 8 cups water
- 1 cup diced carrots
- 2 dried bay leaves
Instructions
- Rinse peas, combine in a large pot with the hambone, onion, spices and water. Bring to a boil, then reduce heat and simmer for 1½ hours.
- Remove the bone cutting off the meat and dicing it into small pieces.
- Return the meat to the soup adding carrots and celery. Cook uncovered for an additional 30-40 minutes until carrots and celery are tender.
- Use an immersion blender to blend the soup to your preferred consistency. We don't mind a few carrots here and there but prefer ours smooth.
