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The Kitchen Table

Made Split Pea Soup Yesterday

10 years ago

We finished off the Christmas Honey Baked Ham yesterday, and I set to making a large pot of split pea soup with the meaty bone. It is delicious. Today I will spoon some into quart Tupperware to freeze for later. I find I like split pea soup even better if I add a few other vegetables to the pot. Usually I clean out all my left overs. This time I did not add broccoli, which I have been doing lately. I just added onion, celery, carrots and half a head of left over cabbage. Yum.

Featured Answer

Elmer J Fudd

10 years ago

Don't forget to add garlic and a healthy dash of cumin or chili powder. Not enough to be distinctly discernible, just a hint of both. As with other legume dishes, a touch of these bright flavors in split pea soup gives the end result a taste boost.

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Comments (14)

gadgets
10 years ago
Send one of those frozen quarts right on over to my place, please.
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Surprise! Slow Cooker split pea soup was a hit
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Ahhhh, yes! Good ol' home made split pea soup, One of my all-time favorite 'comfort foods'. I've tried it in restaurants, soup & salad places, etc, But for some reason, It is just never very good. But I do love the home made! My 'recipe' is very simple, kind of like my mother made it. Just the split peas, the ham bone, some onion, a bit of white pepper, (I don't like 'fly-specks' in light colored foods) And a little carrot, grated on the largest grate of my grater, for some color. Oh, and water or chicken broth, of course. We do like it to be sort of thick. So glad you & your family tried it and liked it, Isn't it fun to try new things? And get a positive reaction from the family? Rusty
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Made the split pea soup
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Your version sounds good, Sheila. I know that we sure enjoyed our big pot that I made the other day. Had the rest for lunch today.
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Split pea soup in the crock pot?
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OMG - 30-hours! How full was your cooker? Don't fill a slow-cooker more than 1/2-3/4 full. As far as hot water VS cold water - I found recipes for split pea soup that use both, but when I use a slow-cooker I preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start. Either will shorten the time foods are in the temperature danger zone. You may want to test the actual temperature of your slow-cooker to see if you have a temperature problem. How to do a simple water test: Place 4 quarts of room temperature water in your slow cooker, cover, and cook on high (or low) for six hours, then measure the temperature of the water with an instant-read thermometer. It should register between 170-280°F to yield the best results. If yours runs hotter or colder, be ready to check the food for doneness either earlier or later than our suggested cook times. (You may also want to do this on each setting to be sure that both are on target.) -Grainlady
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Anyone have a good recipe for pea soup - not split pea.
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Comments (7)
Do you have a whole bunch of peas? You can shuck them or just clean the pods and cut them less than 1/2” across. You can also use sugar snap peas or snow peas. Each has a slightly different flavor, but all are good. The most important thing is fresh and firm. For 2-3 quarts of soup, 2-3 cups of peas. 2-4 cups of not too assertive clear stock, and water as needed. The rest depends a lot on the flavor you want. You can start with a sauté of aromatics. A good sized spring onion is ideal. Or a couple of scallions. Sliced thinly. Whites and greens. I find that a couple TBSP butter can improve pea soup, but oil is fine. Add the peas and stock, bring to a boil and the simmer until the peas break down. Puree with blender or food mill. Have a texture you want in mind. I like coarse. Others prefer silky like cream. Or in between. Add seasoning To taste. I like dill in pea soup, as well as diced carrot and pearl onions. It's really whatever you want.
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rob333 (zone 7b)
10 years ago
Sounds delish!

I add cumin and rum to my Cuban beans. So I hear ya snidely!
sheilajoyce_gw
Original Author
10 years ago
Snidely, I have never added cumin or chili powder. Will try it next time. I do add a touch of zing to help the flavor, but this time I used Worchestershire sauce, hot sauce, cayenne, thyme, salt, pepper and a dash of nutmeg.
User
10 years ago
Rum? Never done that....I wonder if cognac would be a good blend...hhhhhmmmmm.....
sheilajoyce_gw
Original Author
10 years ago
Nicole, no way!
Elmer J Fudd
10 years ago
sheilajoyce, I think the hot sauce and cayenne pepper add heat but not necessarily a complimentary flavor note. With the next batch, before seasoning, try a small bowl-full with a dash of cumin or chili powder instead and see which you like better.
sheilajoyce_gw
Original Author
10 years ago
I definitely plan to do so, and thanks.
two25acres
10 years ago
I add a dash of balsamic vinegar to mine just before putting in the bowls. Top with a little red onion and it is so good.
Fran
10 years ago
Wish I had a ham bone to make soup with. I'll have to settle for ham hocks and a slice of ham.
rhizo_1 (North AL) zone 7
10 years ago
Fran, using a ham hock is hardly settling! Unless rich flavor and lots of meat isn't important, ;-)

I went looking for a ham hock today for a soup I've been working on this afternoon (for tomorrow).
jemdandy
10 years ago
Mmmmnn! Your split pea sounds so good. I bet there is a market for it.
sheilajoyce_gw
Original Author
10 years ago
Snidely, I tried the cumin in my bowl of soup today. The McCormick's cumin container even said to put it in bean and pea soup. Very nice. It gives depth to the flavor. I will use cumin from now on, and next time I will try adding some chili powder too.
Elmer J Fudd
10 years ago
I'm glad you liked it. It's one of those things, as with sometimes adding an acid (like vinegar) to a dish as suggested above, the flavor effect is broader than would be expected.

If you don't otherwise use it, sprinkle some garlic powder into it too. Same effect in a different way.

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