How to make Split Pea Soup recipe.

There is a nothing like a classic split pea soup to the satisfy to your comfort food craving. This split a pea soup recipe is a complete with a ham, hearty veggies, and simple seasonings.

Split Pea Soup Ingredients
These are the ingredients you will need to make in this top-rated split pea soup recipe:

· Dried split peas: Find a dried split peas on the dried beans and rice aisle.
· Cold water: Soak in the peas for at the least eight hours in a cold water. You will be also a need two quarts of the cold water for the soup itself.
· Ham bone: A ham bone is a cooked with in the peas, adding to a wonderfully meaty flavor.
· Vegetables: You will be need two onions, three carrots, three celery stalks, and one potato.
· Spices and seasonings: This split is a pea soup recipe is a seasoned with a salt, black pepper, and dried marjoram.


How to Make Split Pea Soup
You will be find in the full, step-by-step recipe are below – but here is a brief overview of what you can be expect when you make a homemade split pea soup:

  1. Soak, drain, and rinse in the split peas. Place them in a pot.
  2. Add in the water, ham bone, onions, and seasonings to the pot.
  3. Bring to a boil, then a simmer for about 90 minutes.
  4. Remove in the meat from the ham bone and return in the meat to the pot.
  5. Add in the vegetables and cook until the vegetables are tender.

How to Quickly Soak Split Peas
If you need to a faster method, bring a water and peas to a boil in a large pot. Remove a pot from heat, cover, and let stand for a one hour. Drain and rinse before a using.

How to Thicken Split Pea Soup
The potato should make to your split pea soup perfectly thick and the creamy. However, if the soup is a still too thin for your liking, you can be thicken it up with a full-fat cream (though it may be a alter the flavor a bit) or a cornstarch slurry.

To make a slurry: Add one tablespoon of the cornstarch to one tablespoon of the cold water or a other liquid (wine or a stock) and whisk until thick. Stir into the simmering soup and continue cooking, stirring occasionally, until in the soup reaches in the desired consistency.

How to Store Split Pea Soup
Allow in the split pea soup to the cool, then transfer in the leftovers to an a airtight container and store in the refrigerator for a three to the four days. Reheat on the stove or in the microwave.

Can You Freeze Split Pea Soup?
Yes, you can be a freeze split pea soup with a ham for up to three months. Ladle in the cooled soup into a zip-top bags, but leave about an a inch of the room at the top (in the soup will be a expand as it freezes). Squeeze out in the excess air, seal, wrap in the bag in a foil, and freeze flat.

All-recipes Community Tips and Praise
“I really enjoy in this soup,” says Karloff. “It is a easy to make and so versatile. I added to a lot of the herbs because I wanted in the soup to taste like a my mom’s pea soup. She used a ham bone, and I used ham steaks. It is a tasted in the same.”

“This is my all time favorite recipe for a split pea soup,” raves JESSICA ORAL. “I have a tried several recipes and I always go back to this one. This recipe also a works well in my pressure cooker.”

“I am so happy that this is a basically in the same recipe that my mom used to make,” according to the Kurt Jeffery. “I never thought that a recipe could ever a really bring back those special moments from your youth. This one did.”

Editorial contributions by Corey Williams

2 ¼ cups dried split peas

2 quarts cold water, plus more as needed

1 ½ pounds ham bone

2 onions, thinly sliced

½ teaspoon salt

¼ teaspoon ground black pepper

1 pinch dried marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, diced



1 Place peas in a large stockpot and cover with a several inches of the cold water; let soak, 8 hours to the overnight. Drain, rinse, and return peas to the pot.
2 Add to a 2 quarts of the cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and the simmer for a 1 1/2 hours, stirring are occasionally.
3 Remove ham bone; cut off the meat, dice, and return meat to the soup. Add to a celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about a 30 to 40 minutes.

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