- HubPages»
- Food and Cooking»
- Main Dish & Side Dish Recipes»
- Soup Recipes
My Mother's Cooking - Green Split Pea Soup
Green Split Pea Soup
My Mother's Cooking
What are Split Peas?
==================
GREEN SPLIT PEA SOUP
==================
Whenever my mother baked a ham, she would save the bone with any meat that was hard to remove and she would make either bean soup or split pea soup. She always used the green split peas because they were more flavorful and less starchy than the yellow ones.
----------------------------
However, you don’t have to have a ham bone. You can use eight ounces of ham or bacon cut into small pieces as long as they have a decidedly smoky taste. The recipe, which follows, assumes that you have a leftover ham bone.
---------------------------
Originally, I always followed my mother's practice of adding potatoes and a few carrots. Then one time, I only had frozen carrots and peas and that worked fine too. The next time, I had a package of frozen mixed vegetables and that worked even better. Finally, I decided that the potatoes were a little too mushy so I started adding small homemade egg dumplings instead of potatoes . I like that even better.
----------------------------
I have provided my mother's basic recipe but feel free to experiment with it . Good food is like good jazz. It is best when it is never done exactly the same way twice. Lately, I have been making my mother's split pea soup with just bacon and homemade egg dumplings and that is easy to make and tastes great.
=================
Difficulty:
Easy
Preparation Time:
2 Hours
Cooking Time:
2 hours
==================
Ingredients:
1 Leftover Ham Bone with some meat left on
1 Lb. of Split Green Peas
1 Medium Onion peeled and finely chopped
4 Medium Potatoes, peeled and cut into ½ in x ½ in x ¼ in. slices
1 Carrot trimmed, scraped, cut in half lengthwise and sliced into ¼ inch slices
8 Cups of Water
20 Whole Allspice
1 Bay Leaf
1 Teaspoon of dry Basil
3 Teaspoons Salt
½ Teaspoon of Black Pepper
==================
Preparation:
- Place the ham bone in a 6-8 quart kettle, add 8 cups of water, the 20 allspice and the bay leaf. Simmer for about two hours until the meat can easily be removed from the bone.
- Place a colander over a pot that is big enough to hold all of the liquid and strain the ham bone with the liquid into it.
- Return the strained liquid to the original kettle and leave the ham bone to cool while you continue cooking.
- Rinse the split peas in cold water and examine them and remove any foreign material. Then add them to the simmering ham stock. Add the chopped onions, the basil, the pepper and 2 teaspoons of salt and simmer for about an hour until the peas are broken down.
- Meanwhile, strip the ham off of the bone and cut the meat into small pieces.
- Finally add the ham, the potatoes and the carrots to the soup and continue cooking for about 30-40 minutes until the vegetables are tender. Taste the soup and add the remaining teaspoon of salt if needed. Let the soup rest for 15 minutes before serving.
=============================
Serving Suggestions:
This is hearty soup and we often ate it by itself with just some fresh baked bread or rolls. You could also add a sandwich such as a grilled cheese or a Monte Cristo.
==========================================
How to Make Split Pea Soup with Pictures
- How to Make Split Pea Soup: 12 steps (with pictures) - wikiHow
How to Make Split Pea Soup. Pea soup takes time to make, but mostly cooks unattended. You can start it on a weekend when you're around the house, early in the afternoon, and make enough for a few days' worth of leftovers. It freezes very...
Split Pea Soup with Ham
Hungarian Style Dumplings
More of my mother's recipes
- My Mother's Cooking - Homemade Soups (Chapter 8)
When my mother made soup, it was intended to be eaten as an entire meal. All of her soups were thick and contained either noodles, dumplings, rice or potatoes. Her meatless soups were made from vegetables that we grew in our own garden. Her chicken s - My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur - My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us - My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make - My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo - My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke - My Mother's Cooking - Beef Pot Roast
One of my mother's standby recipes was for her beef pot roast. We all liked beef and this was a relatively easy one-dish meal. She would brown a chuck roast or a bottom round roast and then simmer it with onions partially covered with water. Half way - My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp - My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a - My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska,
North Central Wisconsin where I grew up.
