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Split Pea Soup

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Split Pea Soup

I had never made split pea soup before so I thought it was time to give my Grandma’s recipe a try.  The soup thickens as it cools so if you are eating leftovers you may need to add more water or broth to reach your desired consistency.

I was happy that my son liked the chunks of pork because with each bite of meat he was also eating split peas, a great source of lean protein. 

Split Pea Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ cups dried split peas
  • 6 cups water
  • 3 carrots, cut in 1-inch pieces
  • 1 medium-sized onion, chopped
  • ½ tsp marjoram
  • Salt, to taste
  • ½ tsp garlic powder
  • ⅛ tsp ground cloves, optional
  • 1 pound boneless pork, ham or ham hock
Instructions
  1. Combine the peas with the water in a 4-quart pan.
  2. Soak the peas overnight.
  3. Or, for a quick soak, bring the water to a boil, add the peas and boil for two minutes. Then remove the pan from the heat, cover it and let the peas stand for one hour.
  4. Add the carrots, onion, and other seasonings.
  5. Simmer the soup for thirty minutes.
  6. Then add the raw pork and let the soup simmer an additional thirty minutes until the peas are tender and the pork is cooked and has lost its pinkness.
  7. Remove the pork from the soup and cut it into ½-inch cubes.
  8. Pour the rest of the soup into a blender and mix it until it is smooth.
  9. Stir the pork chunks back into the soup and serve it warm.
  10. I sprinkled some Parmesan cheese on the top for a garnish.

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One Response to “Split Pea Soup”

  1. Susie says:

    My husband loves split pea soup and I am excited to try this

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