Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Split Pea Soup Recipe

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

Ingredients
Amt.	Measure	Ingredient



5 1/2	cups	dried split green peas
3	large	Onion, chopped
4	cups diced	red or white new potatoes
4	cups, chopped	Carrots
2	leaves	bay leaf
12	cups	Ham stock made from ham bone
2	tablespoons	garlic minced
4	cups, diced	baked ham (cured) no fat

Steps

Sequence	Step

1	The 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.
2	In the morning drain the peas and rinse them.
3	You 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.
4	Add 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.
5	Add chopped onions, potatoes, carrots, garlic, and bay leaves.
6	Simmer on very low heat until carrots are tender.
6	Add the ham. Simmer till warmed.
7	Salt and pepper to taste.
8	This 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.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact