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Mrs. Schreiner's Split-Pea Soup

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“My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned chicken broth for the water and add a bit more ham. This recipe comes from Gourmet Magazine,1995. Delicious!”
READY IN:
2hrs 20mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
  2. Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
  3. Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
  4. Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
  5. Discard fat and bones and chop meat.
  6. Return meat to kettle and simmer soup, stirring, until heated through.
  7. Discard bay leaf.
  8. Just before serving, crumble bacon and sprinkle over soup.
  9. Makes 8 cups.

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