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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Split Pea Soup Recipe

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This recipe for Split Pea Soup is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz package split pea
2 1/2 to 3 quarts of water
Ham shank, bacon or smoked turkey carcass (look for yield of 8 oz. of meat)
1 large onion, chopped
1 to 2 T. dry chicken bullion
1/4 t. garlic powder
1/2 t. oregano
1/4 t. black pepper
1/4 t. cayenne pepper
1 bay leaf
1 c. chopped celery
1 potato, diced
3 carrots, diced
pinch of marjoram
Directions:
Directions:
In a large pot cook the ham bone or smoked turkey carcass for 1 1/2 hrs. in the water. Remove meat from bones and discard the bones, dice and return meat to stock pot. If using bacon, brown, dice and add to stock pot. Add all other ingredients and simmer uncovered for about 2 1/2 hours until peas are well cooked, vegetables are done and soup has desired thickness. Cook away water to thicken or add to thin.
Add salt if necessary at the end of process (often there is enough salt in the meat.)
(May double the black pepper if you like extra pepper)
May use ham bullion in lieu of chicken bullion if ham flavor is a little weak
Calories: total recipe 2190 or 200 per cup
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This soup will freeze up nicely in zip lock bags so you can enjoy it more often without all the preparation.

 

 

 

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