Cindy's Split Pea Soup

Cindy Ruwe

By
@Maeflower

I love "tweaking" recipes so when I decided to make pea soup for dinner today I added some new twists to what I usually do. The results? One of the best split pea soups I have ever made! My husband loved it. This makes a very thick soup so if you like your soup thinner just add more liquid. Serve with cornbread and you have a nice hearty comfort meal for a cold winter day.


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Comments:

Prep:

40 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 c
celery, chopped
2 c
onion, chopped
1
clove garlic, smashed & minced
1-2
smoked ham hocks
1 tsp
summer savory, dried
4-6
dried hot peppers (opt.) (i used a combination of dried red, jalapeno, & thai peppers)
2
bay leaves, dried
3 qt
chicken broth or water
6 c
split peas (i use half yellow & half green)
3/4 c
half & half

Directions Step-By-Step

1
Saute celery, onion, garlic, & summer savory until onion translucent but not browned.
2
Place Ham Hocks, dried peppers, & bay leaves in pot. Add black pepper if you wish but do not add any salt. There is plenty of salt in the ham hocks. Cover with broth.
3
Bring to boil, then turn heat to low , cover & simmer for 1 hour.
4
After an hour taste broth for heat, if using dried peppers. If it is desired spiciness, remove the peppers. (I left mine in for another 30 minutes)
5
After 1-1/2 hours, remove Ham Hocks to cool before chopping.
6
Meanwhile, wash split peas and add to broth. Then chop meat and add to pot.
7
Bring to boil, then turn to low and continue to simmer for approx. 1 hour, or until peas are tender, stirring occasionally.
8
Add Half & Half & stir until completely mixed. Serve with cornbread.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy