Split Pea Soup and Fresh Hot bread

split pea soup

It is cold and overcast today, one of those days in which you want to curl up in front of a fire and have a nice hot soup and fresh homemade bread.  So I think we will make one of my favorite foods.  A good split pea soup and some homemade bread.  Years ago, my wife made this soup in a restaurant in which she worked.  It was one of the most popular items on their menu.

Every time we fix a ham, the soup bone always goes in the freezer for days like today.  She always leaves a bit of extra ham on the bone to enhance the flavor.  Spilt peas store well and are a good addition to your storage.  We store them in five-gallon buckets with Mylar bags and oxygen absorbers.

Ingredients for split pea soup.

  • 4 cups dried green split peas
  • About 16 cups of water (I use broth, vegetable or chicken)
  • 2 medium onions, chopped medium fine
  • 2 cups finely chopped celery
  • 1 cup finely chopped carrots
  • 4 meaty ham hocks or large ham bone with meat left on
  • 2 bay leaves
  • 1 tsp thyme leaves
  • ¼ cup chopped parsley (optional)
  • Salt and pepper to taste

Wash and sort the split peas, rinse well and then drain.  Add the following ingredients to a large 10-quart pan, 16 cups water, peas onion, celery, carrots, ham hocks, bay leaves, thyme, and parsley.  Bring to a boil over high heat, reduce and simmer until the meat falls off.  This usually takes about 2 hours or longer.  Take the bone or (bones) out and cut up the meat remaining on bone.  You can also cut up the other pieces if they are too large.

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Serve the split pea soup with fresh whole wheat sourdough bread.  In an emergency, you may not have fresh ham, but canned ham, freeze-dried ham, or even spam would work.  Split pea soup is an easy dish to make on a sunny day with a solar cooker.


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