Mom's Split Pea Soup

If you don't have a ham bone to make stock with, you can substitute 2 quarts of chicken broth. Some other ideas I found on the Internet is to use the smaller breakfast ham steak or kielbasa in place of the ham. Fry the ham steak or kielbasa first until nice and brown before adding it to the soup. Use chicken broth to add flavor to the base of the soup if need be. Potatoes could also be added along with the other vegetables, such as sweet potatoes. German recipes often call for some sort of sausage along with cubes of potatoes.

Like other soups, you can add toppings to a split pea soup to liven it up and add texture. Classic croutons work as well for split pea soup as with any other soup. Crumbled bacon is another great topping, which you can also serve on the side. Add hints of freshness by garnishing the soup with fresh chopped chives, parsley or green onions. For a woodsy treat, add sauteed mushrooms on top. For a creamy element, try a dollop of sour cream. If you like it spicy, add a dash of hot sauce on top of the soup.

This soup can also be made with yellow split peas. Split green peas are less starchy and have a sweeter flavor than yellow split peas. The yellow peas have an earthy, nutty flavor. They are milder and more subtle than green split peas. Yellow split peas are the best variety to use when you don’t want an intense pea flavor in whatever you are cooking. The cooking time is the same for both types of split dried peas.

Note: If adjusting the recipe, you will need 1 quart liquid for every 1/2 pound of split peas.

1 ham bone (or use bacon, ham steak, or kielbasa along with chicken broth to create a flavor base)
1 pound split peas (can use yellow split peas)
3 ribs celery, diced
2 onions, diced
1 carrot, chopped
1 bay leaf
4 sprigs fresh thyme, or 1 tsp. dried thyme
Serving suggestion: Homemade toasted croutons

In a large stock pot, add the ham bone and cover with water. Simmer 3 hours or more until the water is well flavored and the meat falls from the bone. Strain the stock; you should have about 2 quarts. Remove the meat from the bone and add to the stock pot along with the stock.

Pick through the peas and remove any stones or other foreign matter. Rinse well with water and add to the stock pot along with the diced onions and celery, carrots, the bay leaf and thyme. Lower the heat to a simmer, cover, and cook for about 1-1/2 hours or until the peas are tender. Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed. The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.

Remove the bay leaf and thyme sprigs. If desired, let cool a bit and puree the soup with a hand held blender or in batches in a blender. Heat the soup to a simmer and season with salt and pepper to taste. Serve in heated bowls with the croutons. Other good options are crusty bread, Garlic Bread, and even crackers.

6 - 8 servings