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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.
- 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
- Combine the peas with the water in a 4-quart pan.
- Soak the peas overnight.
- 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.
- Add the carrots, onion, and other seasonings.
- Simmer the soup for thirty minutes.
- 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.
- Remove the pork from the soup and cut it into ½-inch cubes.
- Pour the rest of the soup into a blender and mix it until it is smooth.
- Stir the pork chunks back into the soup and serve it warm.
- I sprinkled some Parmesan cheese on the top for a garnish.