Wow… this is the first time trying White Split Pea Soup…delicious; made with Kirkland Spiral Ham and home bone, chicken broth, carrots, celery, onions, roasted garlic, spices, Truffle sea salt, fresh ground black pepper. Nothing beats a Homemade Split Pea Soup, just like my mom made growing up! However, making it from scratch is 100 times better. It’s easy to make and perfect for the cold weather.
What is Split Pea Soup
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. I’m used to the green split peas and never knew there was such a thing as white split peas, but I am so proud of myself. I dumped everything in my crockpot and Bam – The most delicious and savory White Split Pea soup I’ve ever tasted. I used the dry white split peas. It took about a total of 6 hours to cook. I topped off the soup with some of the spiral ham (chopped) just before serving.
As a matter of fact, It is just like the traditional Filipino dish made in the Philippines made of mung beans, a variety of meats, garlic, onions, ginger, mustard greens or spinach, a combination of fish sauce and soy sauce, and seasonings. It is most often greyish-green or yellow in color depending on the regional variety of peas used all are cultivars of Pisum sativum.
Delicious Hearty Soup
Although, it is recommended to pre-soak the dry split peas prior to cooking. there is no need. They should be rinsed, sorted by removing any stones that might have gotten mixed into the bag.
The split peas will cook down and thicken into a hearty and savory thick soup (without having to use an immersion blender).
History
In the United States, pea soup was introduced in New England during the 19th Century by French-Canadian millworkers. It was widely eaten in the colonial period and served as a thinner soup with pork, carrots and dried split peas. 500 to 100 BC: Greeks and romans were culivating this legume about 500 to 400 BC. During that era, vendos in the streets of Athens were selling hot pea soup.
MAKING WHITE SPLIT PEA SOUP WITH HAM
Since the white split peas are a milder flavor, but when you add a nice ham hock or a spiral ham bone with a little ham meat on it, it will balance out the flavor as a base that is aromatics, fresh herbs and well-flavored stock are sublime.
On the subject of chicken broth, the better than bouillon chicken broth is well-flavored, but you can you whatever you prefer.
This hearty, protein-packed, comforting soup is made with tender split peas, flavorful ham, and fresh vegetables. The vegetables will be fragrant and added with the peas, ham bone, dried bay leaf, and fresh thyme right into the crockpot. (This is a simple recipe that isn’t too fussy to make–just add everything together and stir!)
White Split Pea Soup
Ingredients
- spiral ham bone or Ham hocks
- 6 – 8 cups water
- chicken, better than boullion
- package of white split peas
- 2 – 3 garlic, minced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 4 celery stalks , chopped
- 2 bay leaves
- 1/2 teaspoon sea salt (optional)
- 2 sprigs thyme, or 1 teaspoon thyme
- 1 russet or red potato, diced
- 1/4 teaspoon fresh ground black pepper
Instructions:
- Place ham in the crockpot.
- Add 8 cups of water in the crockpot.
- Set the crockpot on slow cook mode. (6 – 8 hours)
- add all prepared vegetables.
- make sure lid is sealed completely.
- Stir once in a while if cooking a large quantity. During the last 15 minutes, I add diced ham for a hearty texture.
- When ready to serve top with chopped spiral ham.
NOTES
Diet restrictions: Ham can be a bit salty, especially Ham Hocks, depending on the brand and preparations. It’s best to go light when adding salt to the recipe and adjust to taste when the soup is finished simmering or when serving others can add their own salt to their taste.
This recipe is so versatile you can add your favorite veggies.
Remember that the soup will continue to thicken as it rests.
If desired you can add a couple of red or russett potatoes when adding diced carrots to the soup to make it even heartier.
If too thick, you can thin out the soup with additional broth or water.
This soup is quite filling on its own, some will add when serving, Buttery Garlic Croutons on top.
When storing, let cool, then store in a air-tight container, in the refrigerator for 3 days. The soup also freezes well for 2 – 3 months. (Don’t forget the soup will expand as it freezes so leave about a 3/4-inch gap from the soup to the container lid.
Thaw overnight in refrigerator then reheat the following day.
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