Dutch Split Pea Soup

12
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"I sometimes vary the meat ingredients- in the pic posted, I used little smokies and a ham hock, same amounts. You could use leftover baked ham as well. If you are lucky enough to have a ham bone, it imparts special flavor. If you have leftover soup. this does freeze very well."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (163.9 g)
  • Calories 157.7
  • Total Fat - 7.5 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 21 mg
  • Sodium - 649.6 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.4 g
  • Protein - 8.3 g
  • Calcium - 36.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.3 mg

Step 1

Wash and sort peas.

Step 2

Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.

Step 3

Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).

Step 4

Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.

Step 5

Remove the onion and bay leaf.

Step 6

Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot. (I like to leave a little bit not pureed for texture).

Step 7

Add potatoes, ham, sausage, leek and celery.

Step 8

Simmer uncovered about 25-35 minutes, or until potatoes are tender.

Step 9

Taste for seasoning and garnish soup with chopped parsley before serving.

Tips & Variations


No special items needed.

Related

ellie

A very different split pea soup which was good and interesting. I liked all the vegetables and the little smokies, but I think next time I will soak the peas or use a crockpot so the peas cook longer. Thanks for sharing!

review by:
(21 Nov 2014)