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cindy's split pea soup

★★★★★ 1
a recipe by
Cindy Ruwe
Edmonds, WA

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.

★★★★★ 1
prep time 40 Min
cook time 3 Hr
method Stove Top

Ingredients For cindy's split pea soup

  • 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

How To Make cindy's split pea soup

  • 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.