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Recipes - Split Pea Soup

Recipe Name

Split Pea Soup

Submitted by sjb
Recipe Description Adapted from my mother Lucienne Baril's recipe
Quantity 27 Quantity Unit cups Servings  
Prep Time (minutes) 60 Cook Time (minutes) 120 Ready In (minutes) 180
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
5
1/2
cupsdried split green peas
3
largeOnion, chopped
4
cups dicedred or white new potatoes
4
cups, choppedCarrots
2
leavesbay leaf
12
cupsHam stock made from ham bone
2
tablespoonsgarlic minced
4
cups, dicedbaked ham (cured) no fat
Steps
Sequence Step
1The night before you want to make the soup, soak peas in enough water so that the peas can expand without being above the water, so about 6 liters of water.
2In the morning drain the peas and rinse them.
3You should have made your ham stock previously by simmering a large ham bone in a pot of water. This is the same pot that you will make your soup in. Use at least a 30 liter pot. Fill the pot to about three fifths. After it is cooled put in the fridge overnight. Use it within the week. Gently remove all the fat that has hardened on the surface. Remove the bone, meat, and fat from the liquid. You may have to warm it at bit if it is jellied to get the randoms chunks out.
4Add the peas to the stock and simmer for 2-3 hours until the peas are completely cooked. Use a hand blender to make sure the peas are all smooth with no pea bits left.
5Add chopped onions, potatoes, carrots, garlic, and bay leaves.
6Simmer on very low heat until carrots are tender.
6Add the ham. Simmer till warmed.
7Salt and pepper to taste.
8This makes between 25-30 cups of soup. Freeze in small serving containers and thaw on counter and reheat at a low temperature. Or have a party and eat it all up.






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