grandmom elaine’s split pea soup
I was never overly fond of split pea soup, until I tasted my Mother-in-law Elaine’s soup. This is so tasty!
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cups split peas
- 6 cups water
- 4 cups chicken broth
- 1/3 cup minced onion
- 1 clove garlic, minced (large clove)
- 1/2 teaspoon salt
- 1/4 teaspoon parsley flakes
- 1/2 teaspoon pepper
- dash thyme, dried
- 2 medium carrots, diced (about 1 cup)
- 1/2 stalk celery, diced (about 1/4 cup)
- 2 slices bacon, chopped
- 1/2 cup ham, cubed to bite size
- 2 tablespoons butter
How To Make grandmom elaine’s split pea soup
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Step 1In a large soup pot, render the bacon & ham in the butter for 5-10 minutes. Add onion & fry until translucent. Add garlic & fry until fragrant. Deglaze with chicken broth & water.
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Step 2Rinse & drain the split peas, then add to soup pot. Add parsley, pepper & thyme.
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Step 3Bring to a boil, then reduce heat & simmer for 75 minutes, or until peas are soft.
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Step 4When the split pea mixture has become a thick soup, use an immersion blender to purée the peas until smooth. (You may also use a standard blender or food processor for this step, puréeing in batches) Or, you can skip this step if you prefer the soup more chunky.
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Step 5Add the carrots & celery and continue to simmer for 15-20 minutes, or until carrots are tender, stirring occasionally.
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Step 6Remove from the heat, cover the soup & let it sit for 10-15 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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