It freezes fine. I guess I kinda follow the directions on the package for the basics.I use chicken broth. I like to add finely minced onion, some garlic, tiny cubed carrots and potatoes and usually some sort of pork. I usually get one of those ham steaks and make small cubes, or leftover ham, pork sausage, bacon or even chicken.

Mmmmmm! Now I have split pea on my mind!

Mine is a vegetarian soup, different from the standard American pea soup. Wash and sort the peas, and soak them awhile if they're extremely dry. Sauté a chopped onion. Add some minced garlic--a couple of cloves--and some torn celery leaves. Add the peas and vegetable stock, some water to more than cover, and a good slug of sherry. S&P. Bring to a boil and reduce to a simmer, stirring regularly, though not constantly, until the peas stop being peas and become soup. Taste and adjust seasoning. Add a copious amount of fresh dill. Optionally, add a tablespoon or two of good butter for richness and body. Variation, add some chopped carrot to the sauté for a slightly sweeter soup.

I agree, it freezes well.

I take a minimalist approach to split pea soup. I dump a bag full of split peas into the crock pot, add a chopped onion, a diced carrot, maybe a cubed potato or two, depending on my mood. Sometimes I add a clove or two of minced garlic and a stalk of thinly sliced celery, sometimes not. Add enough water to cover by an inch or so, a bay leaf, put the lid on and cook it on high for 4 or 5 hours or on low for 8 or 9 hours. If I have a ham bone, leftover ham, a smoked pork hock, etc., I'll throw that in, but it's definitely not a necessity. Add more water if it's too thick for your taste. I know you watch your salt intake carefully, so although I add salt and pepper to taste, you don't have to.

And now you've reminded me that I need to make some...

Annie

To many variables. I like mine rich but brothy thin. Vegetarian rich, roasted garlic and leek...veg stock. Prosciutto bacon crumble and fresh herb to the table.

Often it is almost too thick stew-ish. For us anyway.

Best to search and find one you like...like this...HERE

I have three lentil/pea varieties in my pantry...I'm so excited, (lol). Stopped at a TJ's today being out of town all week in a hotel, killing time...(they have the best tiny ham)...so mine will have the ham diced fine...

I do not do the big pot cook. I cook my ingredients separate. Not complicated. I simmer my peas...to tender...with aromatics. roast and saute veg. Blender. then add together.

What goes in the freezer for later soup meals is not mush.

It is a non simmered-to-death soup but heats up great.

May not make sense, but neither do I.

Find one you like and make the recipe your own...

I use either a ham bone to make the soup or one or two ham shanks. I often just throw in any left over green vegetable too since I puree it and no one will ever know. Love a little broccoli pureed in it.

Just made a batch earlier this week. Shared some with my sister and froze the rest after eating my fill for dinner :-)

I tend to roughly follow the recipe on the package of split peas. Always with chopped onion and carrots, sometimes with broth but sometimes with just water if a meaty ham bone or smoked hamhock is available. I almost always have some ham scraps to add as well as I like mine meaty. Garlic, S&P, thyme and bay leaf.

A couple of years ago I made and canned the recipe, Habitant Soup, from the Ball Blue Book. I really liked it.

Madonna

I like it with a smoky flavor, and I don't do anything pork, but I've found smoked salt can work very well to give it that extra oomph.

I often just use water, and the requisite cut/chopped veggies: celery, onions, carrots and maybe potatoes, maybe garlic, and definitely using bay leaves. I prefer a few Tbs. of barley rather than potatoes. If I have stock I'll use it, but as long as I add some fat - usually extra virgin olive oil - stock isn't really necessary.

If I'm using yellow split peas, I like to add some cut up winter squash, which makes a pretty yellow soup.

The nice thing about split peas is you do not have to soak them. I do rinse them off, though.

And be sure to check the liquid level often, since they can expand a lot.

I just rinse about 2 cups of dry peas - or a bit less - along with the bay leaves and barley, if using, and cover with at least an inch of water in a large pot and bring it to a boil, then simmer until the peas start to break down a bit, then add the veggies, keeping an eye on the liquid levels, and cook until the veggies are softening, then add salt & pepper and a few Tbs. of olive oil - any fat will do (duck fat is delicious) and simmer until everything's mushy and the peas are completely dissolved.

Alternately, you can saute the veggies first in butter or oil or other fat to brown them a bit and then add them.

Sometimes I put cut up sausage in it too. My fave is one that tastes like ham: Applegate Farms chicken and apple sausage.

Carol, I also use pearl barley instead of potatoes, but more like 1/2 cup. And yes, definitely a couple bay leaves along with fresh thyme and lots of smoked Spanish paprika.

seagrass, this is my go-to recipe for split pea soup. I’ve made it without the tarragon, spinach or sherry and it’s still full of flavor. I was never a big fan of split pea soup until I came across this version from the Silver Palate. The recipe includes some of my own tweaks. It freezes great.

Split Pea Soup With Ham

1 pound dried green split peas
8 cups chicken stock (preferably low sodium)
2 cups water
1 smoked ham shank (about 1.75 lbs. works well for me - very flavorful and meaty)
2 ribs celery, leaves included, diced
3 T. chopped fresh Italian parsley
1/2 tsp. crumbled dried tarragon leaves (optional)
3 T. butter
1 cup diced peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves (optional)
2 T. dry sherry (optional)
1/2 tsp. pepper

Rinse peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil.

Add the ham bone, celery, 1 T. of parsley and tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for about an hour.

Melt butter in saucepan over medium-low heat. Add carrots, onion and leek. Cook until veggies are wilted, about 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, about another hour.

Remove soup from heat. Remove ham bone and let it cool slightly. Shred meat from bone, removing any excess fat. Return meat to the soup. Add sherry, pepper, and remaining 2 T. parsley. Taste for seasoning; salt is usually not needed due to the salt in the ham. Heat through and serve immediately. For reheating: The soup will thicken quite a bit when chilled but will thin out when reheated.

Thanks to you all! I'm home in Ohio with my family for a few weeks between Thanksgiving and Christmas. Tomorrow is my baby brother's 54th birthday. Mom & I bought a bone in ham shank to cook, which is mild and doesn't have a strong smoky flavor since (sadly) I am averse to that for many years. A side effect of chemo. So I will have leftover ham to put in the pea soup, and Mom will make a bean soup with the bone. I'll cobble together a soup with your help and let you know how it goes in a few days.

I use hominy instead of potato.

I don't put potato in mine either, but I do put potato in lentil soup. I also do not put ham in it because DB will not eat it, but I do have some chicharrones that I can chop and add to my serving.

I only use yellow peas in split pea soup. Love this recipe from Seasons and Suppers. Favourite Split Pea Soup

sherri1058 - how do the yellow peas differ in flavor from the green ones? My husband's parents were French Canadian and he said his mother always made spilt pea soup with yellow peas.

IMO, they taste exactly the same - it's just the color that's different. Yellow might be a bit starchier...?

54 years ago, when my baby brother was born, my parents already had me (the oldest) and 4 other boys. We lived in a rented house in Standish, Michigan. I was 14. There was a gas range in the kitchen with a slow-cooker type well with a deep pot for one of the burners. My mother had a difficult time with the delivery, didn't see her baby for several days because he needed intensive care.

Dad made a cauldron of split pea soup in that deep pot. We kept eating it and eating it that week - it turned to glue and got reconstituted many times.

seagrass, I have only ever used the yellow split peas, so I'm not sure what the green ones taste like!

Here is another recipe for you.

1 bag split peas

2 carrots, chopped for color

1 large onion

1 smoked pork hock, ham bone or turkey wing

water to cover

salt to taste (bone, hock and wing may give off some salt)

2 bay leaves

Cubed ham if you have it.

Allow to simmer until peas are soft. Remove bay, bones, and you can now blend the peas or leave them whole.

Add meats back in and serve with croutons.

One bag of peas, 1 #, should net you 2 quarts of soup. Freezes very well.

For a smokier taste, use more than one hock or bone and hock.

Its a family favorite here and I always have some ready to serve.

Seagrass, I hope you have a wonderful visit with your family, hug your Mom for me!

And you just had to go and do this, didn't you? I have a pot of split pea soup in the crock pot right now, with leeks, carrots, garlic, bayleaf, some leftover Canadian Bacon from breakfast when Elery's daughter was here. I'll take some to my Mother tomorrow, she likes it a lot. And just so it's not too healthy, I'll take her some peanut butter fudge for dessert, LOL. I had to make fudge to send to Elery's grandsons, the "California boys".

Annie

Thanks, Annie. I'm here until the 19th. Helping Mom get stuff done and stocking her freezer for some winter meals. She hates to cook, and is by herself. Had my brother and his family here for his birthday. Lots of leftover ham - sent half of it home with them. Now onto soups!!

With bean or pea soup, I always soak the beans and pour off the water to prevent "discomfort" after eating.

Elizabeth - I'm lucky not to be bothered by eating beans but my Mom always takes Beano before she eats them and it works well for her. She keeps some in her purse for eating out. Almost 88 years old and loves her refried beans!!

I'm glad you're getting a nice long visit with your Mom, and good luck on that cooking. My Mother has gotten so picky, she likes something today and then hates it tomorrow, it's nearly impossible to cook for her. Hopefully she'll still like split pea soup by the time I get there tomorrow!

I know your Mom will appreciate having good meals in her freezer, that just need warming up, so much nicer than eating out or ordering something.

Annie

Here's the recipe I have from my Mom. She's been gone 26 years and I haven't made the soup in years since my family are not fans. I love it but have settled with making 15 Bean Soup using a similar recipe and skipping the pureeing. My family will eat the 15 Bean Soup.

Pea Soup

1 large ham shank

1 cup of diced ham

2 large carrots peeled

2 stalks of celery

1 medium onion

1 lb. dried split green peas

Salt & pepper to taste

Place ham bone, vegetables and peas in a large stockpot. Cover with water and bring to a boil. Skim foam. Reduce heat and cover so mixture simmers. Stir occasionally to prevent sticking. Simmer for 3-4 hours until peas are soft. Remove ham bone and puree mixture. Chill and skim fat. Return puree, to pot, add ham, heat through and serve.

I just got back from Kroger's with my bag of split peas. I also bought some fresh thyme. Mom has bay leaves, carrots, celery & onions here. We have ham leftover from my brother's birthday lunch. Also leftover cornbread so I will make the soup tomorrow and report back.

You write very well, John Liu. I always enjoy reading your posts.

John, I agree with seagrass....you're a great writer! I've lived in SoCal most of my life and never been to Andersen's. Maybe one of these days. If so, I'll definitely think of you! :-)

I finally managed to break down the ham leg using my mother's kitchen shears, of all things. They are heavy duty and very sharp, because they never get used. Don't even ask about her knives. I call them a lot of four letter words. So I put all of the ingredients in a very large slow cooker and alchemy will happen overnight. I can smell it now...split peas, ham, carrots, onion, celery, chicken stock, fresh thyme springs, bay leaf and black pepper. No salt - will wait to taste it. Skillet cornbread and Kerrygold butter tomorrow and over this very cold weekend.

Thanks to all for your stories and inspirations.

My friend who lives 500 miles away and I share the great "finds" of places to stop and rest and eat that we know of on the way. Hubs family is 600 miles away so we have our routines on the route too. Surprisingly few cool joints out there anymore I think, at least on I-90 between IN and NY. We did find a nice new brew pub outside of Bloomsburg PA. One of the odd pluses is a Panera bread in one of the Cleveland rest stops. For me, that's a chance to get good bread and baked goods not easily found in the boonies. Particularly sourdough. I always used to come home loaded with baked goods for the 'rents. No one to appreciate it anymore now that my Mom is gone. We can't take much advantage of the brew pub either, while driving cross country. The old inns and diners and roadhouses have been replaced by fast food, which is all the same and all lousy.

Seagrass, it's perfect weather here in the Midwest for split pea soup and cornbread, warm, nourishing comfort food. I'm making bean soup tomorrow with the ham bone that I need to get out of my freezer, so I'll be with you in legume solidarity, LOL.

John, Pea Soup Anderson's sounds interesting, and I'm only supposing that pea soup was more popular in either that time frame or that region than I expected.

Lpink, I'm also disappointed by the apparent demise of the roadside diner and small mom-and-pop places. I just don't like fast food, I'd rather eat a package of crackers from the gas station than most of the drive through choices. I still remember a grilled cheese sandwich in Wisconsin that cost $1.25 and was amazing, toasted good bread and stringy cheese. Hey, we were in Wisconsin, what else would I get? (grin) A rattlesnake basket from a little wagon at Devil's Tower, stone crab claws on ice right off the dock just north of Tampa, Florida. Of course, there was also that styrofoam cup of boiled peanuts that I got at a farmer's market in Georgia that I don't remember as fondly...

Enjoy your time with your Mom, Seagrass. I'll be watching to see how your soup turned out!

Annie

We did find an amazing diner just outside of Cheboygan last year. Just by chance. We try them when we run across them. I remember as a kid driving to Detroit on old US12 and every town we passed through had their little diner and the competition was to find a way to make yours stand out so that folks wold stop, my favorite was the one with the giant chicken statue on the roof, then I knew we were almost home. Most have closed now for a variety of reasons. Now the ubiquitous chains . . . corporatism is so boring. We pack our food for trips now. On the flip side, the selection in some gas station mini-marts has improved . . .

Edited to add that you might consider adding celeriac or leeks to you split pea soup for a European touch. I have a recipe for "Dutch" split pea soup that calls for both. I also have notes on the recipe that say, "not necessary, can use celery and just add another onion, maybe a turnip or rutabaga" since leeks and celeriac where I live are hard to come by and often out of my price range if you include taste-bang-for-buck to the equation. But still they were fun to try . . .

I live on a relatively small island but we have 2 diners here and a couple more just short drive (and a bridge) away. One was even featured on Diners, Drive Ins and Dives! While we also have plenty of chains (none on the island, however) there are still lots of mom and pop places and they are heavily patronized. One local diner is my go-to place for breakfasts!

Andersen's (note spelling) pea soup is also sold canned in better groceries along the west coast. I remember stopping at the original location in Buellton during a drive down the coast highway.....it is pretty darn good pea soup :-) My local grocery also makes all their own soups for sale at their soup bar and also available bagged. They are all exceptional and not necessarily your run of the mill varieties. I often pick up both the split pea with ham and beef and barley when I feel the urge and don't want to make a whole pot for just one :-)

Just goes to show the difference between the coasts and some of the areas in the interior of the US, as far as economic vibrancy. It's uneven in my state. Some towns are having a culinary renasaince with thriving local mom and pop type places, while others are withering. Of course the restaurnt business will probably always be very difficult to survive in. Hats off to those who find the magic recipe for longevity. Some of my favorite places have not had staying power.

The split pea soup I made was good but had a sweetness I didn't appreciate so in the future I think I will cut back to one large carrot (I used 3). Other than that, I liked it. One lb. of split peas, 2 cartons of low sodium chicken broth, chopped yellow onion, chopped celery heart with leaves, too many chopped carrots, a bay leaf, fresh sprigs of thyme, ground black pepper and about 2 cups of chopped ham. I didn't add any salt. The soup was soothing on these winter nights. I baked cornbread to go with it.

Gonna make some tomorrow. Had to thaw some ham out of the freezer first. My recipe calls for potatoes, celeriac and leeks and savory in addition to what you posted. I'm not going to get leeks, too pricey, and maybe I'll try a bit of rutabaga or else just be happy with onions, potatoes, carrots and celery. It also calls for sausage in addition to the ham which I have to use up since we are clearing out the freezer in preparation for a defrost. Very warming soup and stick to your ribs in the winter. My dad likes sweet flavors in everything, he would like all the carrots.

Here is a wonderful tried and true recipe from Stefano Faita

A French Canadian soup

INGREDIENTS

1 tbsp. olive oil
2 tbsp. butter
1 onion, diced
2 carrots, diced
2 celery ribs, diced
2 leeks, diced (white and light green parts only)
2 garlic cloves, chopped
2 cups yellow split peas, rinsed (about 1 pound package)
3 savory or thyme sprigs
1 bay leaf
Freshly ground black pepper, to taste
1 leftover ham bone
2 cups diced ham
4 cups chicken stock, preferably unsalted or low sodium
4 to 6 cups water
Salt, to taste, if needed
Handful flat leaf parsley, chopped
Extra virgin olive oil, for garnishing (optional)
Parmesan Croutons or crusty bread, for serving

PREPARATION

Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrot, celery, leek and garlic and cook until soft, about 5 to 7 minutes.

Add split peas, savory, bay leaf, black pepper, ham bone, ham and stock. Add enough water to cover the ham bone. Bring to a boil. Reduce heat to low. Gently simmer, stirring occasionally, until split peas are tender, about 1 to 1 1/2 hours. If the soup is too thick, add some water or stock to loosen. Taste and season with salt, if needed.

Remove savory and bay leaf before serving. Stir in fresh parsley. If desired, serve with a drizzle with extra virgin olive oil and Parmesan Croutons or slices of crusty bread.

Yield: 8 servings.