First things first: This is a recipe that my mother used to make when I was a kid. At the time, having been raised on Campbell’s condensed soups, I didn’t really care for her homemade soups much. The vegetables were too big and not that uniform cube shape. There wasn’t that signature processed soup taste to it. For a kid who grew up on the tail end of the processed food revolution, home made food was all pretty weird to me. Now, you’d be hard pressed to find anything like that in our kitchen.
A caveat before we get started: The recipe calls for a ham bone, but I used the bone I saved from the pork shoulder I used for the Carne Adovada recipe. If you were a responsible FYCE reader, then you should have that pork shoulder bone in your freezer as you read this. Waste not, want not.
Here’s what you’ll need:
1 Lb. Dried Green Split Peas
1 Meaty Ham Bone
1 ½ Cups Onion, diced
1 tsp. Salt
½ tsp. Pepper
1 Cup Celery, diced
1 Cup Carrots, diced
There are two methods to prepare the peas. Choose either of the following:
- Cover peas with two quarts of cold water and soak overnight.
- Cover peas with two quarts of cold water and bring to a boil. Simmer gently for two minutes, then turn off heat and allow to soak for one hour.
Once your peas are ready, add the bone, onion, salt and pepper.
Bring to a boil, then reduce heat, cover and simmer for 1.5 hours. Stir occasionally.
Remove bone from pot, then trim and dice any remaining meat from it. Return meat to the soup along with the celery and carrots. Continue to simmer, uncovered for 40 minutes. Add additional salt if necessary.
This is so much better than Campbell’s.