Recipe: Yummy Split Pea Soup

Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. You can cook Split Pea Soup using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Split Pea Soup

1. You need 8-10 cups of Chicken Stock or Water with Chicken Bullion.
2. Prepare 16 oz of Dry Split Peas.
3. Prepare 3/4 Cup of Diced Carrots.
4. Prepare 3/4 Cup of Diced Ham.
5. You need 1/2 of Large White Onion.
6. It's 3 Cloves of Minced Garlic.
7. Prepare 1 of Ham Bone (Optional).
8. Prepare 1 of Bay Leaf.
9. It's 1 of /2 tbs Oregeno.
10. You need 1 tsp of thyme.
11. It's to taste of Pepper.
12. You need 4 Strips of Cooked Bacon, Cut into Pieces.

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. Delicious Split Pea Soup with Chicken. theimprovman. My split pea soup with pork I south african youtuber l.

Split Pea Soup step by step

1. Bring chicken stock or water and chicken bullion to a boil.
2. Add dry peas, ham, garlic, onion, carrots, bay leaf, ham bone and seasoning to broth.
3. Reduce heat to a simmer and cover.
4. Simmer 60-80 min, smashing some of the peas and stirring half way through cook time.
5. Taste and add salt and additional pepper if needed. Serve hot and enjoy..
6. Home made chicken stock recipe is available seperately..

Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. Yellow peas are traditional for French Canadian pea soup, but feel free to use green if that's what you have. I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. Growing up, my mom made it from, well, tubes from the grocery store that included. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth.