Please don't copy and paste something from a website. I know how to use a search engine. I am asking for your personal recipe. Thanks.

My personal recipe: I kind of cheat. Amy’s Split Pea Soup (canned) and diced Hickory Smoke Spam. It’s pretty good. And easy.

I follow the instritions on a bag of dried peas. Then add some ham hocks, diced potato and carrot and salt & pepper to taste.

Oh, gee, this is good

Do you have a Crock Pot?

I'm trying to retrieve our recipe, which we've been making regularly for nearly 30 years, but I may need to consult the cookbook (plus the hand written notations/modifications which perfected it!) and type it out manually as it seems we don't have it electronically!

Suggestions so far:

Just make Split pea soup and add Ham...

You guys are golden lol

Got a crock pot, got a Ninja I SAID NINJA

This is what I do:
8 cups of water
1 bag of dried split peas
1 Ham Steak
3 Carrots
1 Potato
1/2-3/4 white onion
3 celery stalks
Garlic Salt & Pepper

Slice the carrots & celery. Dice the onion, potato and Ham Steak. Roughly 1/2" cubes.

Combine the ingredients into a pot and bring to a boil. After boiling, bring to a simmer and cool until the vegetables are dissolved into the broth. Approx. 3 hours.

Season to taste during the cooking process. Can use garlic powder as well.

Split Pea and Ham Soup

2 Cups - Cubed Fully Cooked Ham
2 Cups - Dry Split Peas (1 Bag)
1 Cup - Chopped Onion
1 Cup - Chopped Celery w/ Leaves (2 Stalks)
1 Cup - Shredded Carrot (1 LG Carrot)
2 Tbs - Snipped Fresh Parsley (or 1 Tbs Dry Parsley)
1/2 tsp - Dried Thyme, Crushed
1/4 tsp - Pepper
4 Cups - Chicken Broth (2 Cans or 1 Box)
2 Cups - Water

The recipe says to use a 3.5, 4, or 5 Qt. Crock Pot...We use a 5 or 6 Qt. - My wife has SEVEN Crock Pots!

Combine the ham, peas, onions, celery, carrot, parsley, thyme, and pepper (all ingredients) in the Crock Pot. Then pour the chicken broth and water over the mixture.

The recipe says to cook for 10-12 hours on low setting. We've determined cooking it longer results in a richer (and better!) soup w/ a perfect consistency/texture. We've been cooking this recipe for a LONG time, and after much experimentation, we cook it for about 20 hours!

We eat late(r) than most (around 7:00-7:30 PM) so we start it between 10:00-11:00 PM the night before. It cooks overnight and all day the next day! Sometimes we stir it once in the afternoon, but it's not necessary (we actually do this w/ many Crock Pot recipes, especially if we're using a larger Crock Pot.

Just FYI - Anytime we have a ham dinner, we reserve leftover ham for Pea Soup. We may freeze the ham, or my wife will make up two batches of ingredients (less the chicken broth) and freeze them in one gallon zip-locs for use at a later date. We also might make one the next day, and just freeze one. Anyway, when we plan to make Pea Soup, we just defrost the ingredients in the fridge for 24 hours or so, and then just dump the ingredients in the Crock Pot, pour in the Chicken broth & water, and turn it on...It doesn't get any easier than that!

My Wife's Take On Traditional Dutch Split Pea Soup

1 bag ( 1 lb) of split peas, rinsed and sorted.
About 2 quarts of hot water
3 or so slices of bacon, sliced in smaller pieces
2 tbs of olive oil
2 medium size onions, diced
1 medium size carrot, in small cubes or shredded
2 thick leeks, tough green and outer leaves removed; washed thoroughly, sliced in about 1/4" rings
2 cloves of garlic, minced
1 celeriac root, peeled and diced + green tops minced (You can use 4 stems of celery instead but has less flavor.)
1 medium size potato

Black pepper to taste
Salt to taste
Some thyme (about 1/2 tsp dry or 1 tsp fresh)
Small pinch of ground cloves
1 small bay leaf
1 broth cube

1 lb. smoked sausage (rope, halved slices) or ham (diced)
4 to 6 tbs of minced parsley

Directions:

Heat the olive oil, add bacon. Cook till translucent.
Add the onion and garlic, sauté for 2- 3 minutes.
Add the rest of the veggies and sauté for 3 minutes.
Add the split peas, seasonings and hot water.
Bring to a boil and simmer for about 1 hour, stirring every now and then.
Remove the bay leaf from the soup. !!
With a stick blender purée the soup, doesn't have to be totally smooth.
Slice the smoked sausage in 1/4" or so slices or dice the ham and add to the soup.
Add the minced parsley and let the soup simmer another 10 minutes or so.
Taste and add more seasoning if needed.

It's best made 1 day ahead. It's supposed to be pretty thick but you might have to add more water, it tends to get thicker after standing for a while.

^^^^^^ I make something similar, but I use an Instant Pot and soak the dried split peas overnight first. Instead of water I will use homemade veggie or chicken stock. Much more carrot, though.

Wish I could help Para but every time I have a meaty leftover ham bone it goes into a "stick to the ribs" navy ham and bean soup instead of any split pea offering. I won't hazard a guess as to how long I've had a one pound bag of split peas in the pantry....

Well, that looks good, but it's just that I haven't had home-made split pea soup in ages and the other day, I bought a one pound bag of split peas on impulse.

The above recipes are good. I make beef oxtail, chicken, turkey and split pea. All require a long slow simmer with bone and a little meat. It takes about 3-4 hours to break down the collagen. Cook the ham hocks so you have stock.

1 lb. Split peas
1 quart water
1 quart chicken stock
1.5 lb. Ham bone (I often just use Kielbasa 14oz or the smoked bone of a pork shoulder w/ pulled pork)
1-2 onions (and some optional garlic)
1/2 tsp. salt or to taste
1/4 tsp pepper
1 pinch marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
1 bay leaf (optional, remove at end)

1)Rinse peas, then bring to a simmer in the water and chicken stock. Simmer for a few min., turn of heat, put lid on pot and let soak for at least 1 hr.

2)Once peas are soaked add ham bone, onion, celery, and carrots and potato. (I like to saute the onions for 5+ min adding some garlic at the end before adding to pot). Simmer for 1.5 hrs.

3)Remove bone. cut off meat, dice and return to pot. If using Kielbasa, I'll dice and brown it in the onion pan before adding to the main pot.
Simmer another 40 min. or until the peas have broken down and things have thickened up.

This is close to a recipe I got back in 2009.
Make sure to buy your peas well in advance of Easter, Christmas,

Man, I love me some good split pea soup. But the sodium content is out of this world. Not good for the hypertensive!

quote:

Originally posted by Ironmike57:
Man, I love me some good split pea soup. But the sodium content is out of this world. Not good for the hypertensive!

Don't use ham? Use pulled pork w/ a low salt rub?
I'm sorta salt sensitive in that I hate overly salted food. Making it yourself, you can mitigate that. That's the whole point of making it yourself.
Of course, now you having me thinking about injections into pork shoulder. I don't have a label handy.

And then there's the vegetarian version.

There are low sodium Ham Steaks. We also use low-sodium Chicken Broth...Just sayin'

Vegetarian version? NFW!

quote:

Originally posted by dsiets:

quote:

Originally posted by Ironmike57:
Man, I love me some good split pea soup. But the sodium content is out of this world. Not good for the hypertensive!

Don't use ham? Use pulled pork w/ a low salt rub?
I'm sorta salt sensitive in that I hate overly salted food. Making it yourself, you can mitigate that. That's the whole point of making it yourself.
Of course, now you having me thinking about injections into pork shoulder. I don't have a label handy.

And then there's the vegetarian version.

this my recipe it's awesome soup;
1 16oz bag split peas
1 pack of country ham - diced
1 32oz carton reduced sodium chicken broth
1 1/2 cup water
1 cup each of chopped - onion
carrot
celery
green pepper
1 tsp each of; dried rosemary
thyme
black pepper
8-10 hours on low in crock pot