- 2021
GREEN SPLIT PEA SOUP
Made with Gluten and Lactose -Free products
Makes 8 to 9 pints
I have always liked green split pea soup. I find it to be warming, filling, comforting and just plain yummy.
What better to have for lunch on a cool day after a long walk?
The way I make this soup, the pot is full of root vegetables, which adds lots of taste and fiber as well as the sorted and rinsed green split peas.
My soup takes several hours to cook as I love to have a big pot of soup bubbling gently and scenting my house while I bake some bread or rolls to go with my soup. As this recipe makes a large amount of soup, enough for several lunches, snacks and as a side to have with dinner I find it utterly worthwhile.
If you wish, use your slow cooker or pressure cooker on low and buy your bread in the store.
Place extra soup in zip lock bags and freeze. (Freeze them flat on a baking sheet, for easy storage, before storing.)
Measure and Prep:
Leek – 1 c, green part only, cut into 1” pieces
Celery – ½ c, sliced into thin (1/8”) slices
Parsley – ½ c, rough chopped
Carrot – 1 ½ c, in ¼" dice
Parsnip – ½ c, in ¼" dice
Turnip – ¼ c, in ¼" dice
Pork neck bones – 2 or a ham hock
Pork chop – 1” thick with bones
Green split peas – 2 ¼ c, cleaned and washed
Water – 6 to 8 c or stock
Demi glaze – 2 T (optional)
Bay leaves – 2 large
Black pepper corns – 6, or 1 ½ t ground black pepper
Better than Boullion – 1 T
Center cut bacon – 2 rashes, cooked and crumbled
Optional garnishes:
Yogurt, sour cream, finely minced parsley, diced red onion, basil pesto, chopped up sausage, diced tomato, crumbled bacon all would be lovely toppings.
Let’s make soup:
Place everything (except the Better than Boullion or Boullion cubes – salt will keep the split peas from breaking apart during cooking) * in a dutch oven or soup pot, partially cover with a lid and cook on medium low until the soup comes to a boil - about 2 hours.
Lower the heat and simmer for another hour or so. Add the Better than Boullion and the crumbled bacon*, check the seasoning (instead of salt I prefer to add more Boullion) and simmer for about 30 minutes more.
By this time the vegetables and the split peas are all totally mushy. That is how we like it.
Serve with crusty rolls or toasted bread on the side.
Pick your choice of garnish.
*If you don’t want the peas totally mushy, add the salt or the salty boullion once the soup comes to a boil.
*The crumbled bacon can be a garnish rather than get cooked in the soup.
Enjoy!