Warm, creamy and delicious. A soup recipe that will chase the winter chill away.
Split Pea soup is smooth, creamy, and warm. It is so comforting on a cold winter day. I was first introduced to Split Pea Soup when I was in grade 5. The students were taken to an outdoor French Metis Winter Festival that is celebrated February yearly in the French district St. Boniface in Winnipeg, Manitoba. Festival Du Voyager . They served us Split Pea Soup and it was the most delicious soup I ever had. My parents didn’t cook many recipes that were not soul food. I ate greens and rice pretty much daily. I never forgot that wonderful feeling that this dish gave me. It took me many more years before I would learn to make this soup. When I was in my 20’s I discovered the canned version. I found it tasted very good as well. Whenever I felt I needed that warm wonderful feeling I would go to my pantry and heat up a pot on the stove and indulge.
Over the next 10 years my cooking skills increased, and I decided to try to make the recipe myself. What inspired me was a wonderful flavorful ham bone I had leftover from Sunday dinner. My children loved it, especially my oldest son Jamaal. I made Split Pea Soup every time I had a leftover Ham bone. My son has called me for this recipe on many occasions. He inspired me to post this recipe so he can access it anytime he wants to make this wonderful dish.
Split Pea Soup is a recipe that is enjoyed by many people in many countries around the world. According to Wikipedia Ancient Greek and Roman civilizations cultivated peas and served the soup in the markets. Many European countries also have their version of this soup. Denmark, Germany, France, Netherlands, Sweden, Norway, Finland and all the way down in Australia. Split Pea Soup was introduced to North America by early French Settlers. It is a staple dish in the French speaking province of Quebec, Canada.
Split Pea soup can be made with either green or yellow split peas. I always use yellow peas. I prefer the taste and texture of the yellow peas over the green peas. I found the texture of split green peas is much softer than the yellow peas. Green peas also have a sweet taste, one day I do plan on trying the green split pea version. Either version is a healthy, flavorful, and good for you.
Split peas are high in Fiber, Potassium, Magnesium, and other nutrients. Being high in fiber aids in our digestive system and potassium and magnesium are essential for a healthy heart. I know this personally as earlier this year in April my heart went into what they call Torsade De Point. It is type of abnormal heart rhythm that can lead to sudden cardiac arrest. I was fortunate that I was already in the hospital when it happened. The reason it happened was my magnesium levels dropped. They administered magnesium to me immediately and it saved my life. Now I must take magnesium supplements every day to prevent it from happening again. Overall split peas are good for your health and makes this recipe a good addition to your meal plan.
This recipe is easy to make but it does take some time. I washed the peas first to ensure there is no debris in them. I have found little stones in my peas before so please take the time to do this step. Next, I sauté onions and garlic with the ham bone to begin the flavor for the broth. You can also use a smoked ham hock in place of a ham bone. All that is left to do is add the remaining ingredients and then bring it to a boil.
Once it is boiling turn the temperature down to medium. Simmer until peas are soft. You must stir the soup occasionally so that it doesn’t stick to the bottom of the pot. Once the peas are soft remove some of them and mash them and then add the mashed soft peas back into the broth. This will help thicken the soup. Remove the ham bone and serve.
I promise you will never eat Split Pea Soup out of a can again. Making your own version allows you to control the sodium level as well. Canned versions have a large sodium percentage that is not healthy for anyone.
Gather all your ingredients as this will help to make sure you don't forget an ingredient. Nothing feels more upsetting than finishing a recipe and you notice that you are missing a very important flavor in your dish. Just to realize you forgot that important ingredient and step.
Rinse your peas and check them for any debris that doesn't belong. I have found little stones in my dry peas and beans before. Not pleasant to bite into. Chop onion and garlic roughly.
Sauté onions in butter and oil or just cooking oil. I prefer to use both. Once onions become soft and translucent then add garlic and ham bone and turn down element heat to medium. Continue to sauté on medium till garlic is cooked but not burned.
Add 8 cups of water to pot and dissolve 2 tsp of chicken bouillon into water. If you are using chicken stock then have 8 cups water and 2 cups of chicken stock. More flavor will incorporate into the broth from the onion, garlic and ham bone. Add in yellow split peas and bring to a soft boil.
As your ingredients are softly boiling you will notice a white foamy substance floating on top of your broth. Use a spoon and scope that foam out of the pot. You will be amazed at how much accumulates in the pot. It doesn't make your broth taste good. I do this this method with all broths that I cook.
It can take some time for your peas to soften. I cook mine for at least 1 hour to 1 1/2 hours. Once peas are soft remove some. Mash them and then return the mashed peas back into the broth to thicken it.
Remove the ham bone and let it cool. Remove meat from bone and chop into mouth sized pieces. There is so much broth flavor added into the bone and meat.
Do not throw out the ham bone just yet. We are going to get every once of flavor and collagen we can out of this bone. Return it to the pot. It will stay in there for the remaining cooking time.
Add all that wonderful flavored chopped ham back into the broth. Let it simmer for about 15 minutes. This will give enough time for the broth to get direct flavor from the ham meat as it is heating through.
I like to add dry bay leaves to my soups. It always seems to balance out everything.
We are at the final step to finish this dish. If you find that the soup is too thick. Just add some water until it reaches the consistency that you prefer. I like mine in between thick and runny. Once the addition of water is heated through with the stock. The Yellow Split Pea Soup is ready to serve. As with most soups, it tastes even better the next day for leftovers. Enjoy this warm flavorful dish with friends and family. They will love it.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe could be made into a vegetarian dish by using vegetable broth and by removing the ham bone and ham meat out of the recipe.
Thank you for visiting Meat and More Recipes. It gives me great joy to share my version of recipes with you and your family and friends. Feel free to adjust or add any ingredients you like to make it more enjoyable for your tastes.