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"Hunger is the best sauce in the world."--Cervantes

Hearty Split Pea Soup Recipe

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This recipe for Hearty Split Pea Soup is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 oz) split peas
8 c chicken broth
1 medium onion, diced
6 strips of thick-sliced bacon
1 ham steak, cut into large dices
1 can (14½ oz) sliced carrots, cut into fourths
½ tsp dried thyme
Directions:
Directions:
Place the peas and chicken broth in a large kettle; bring to a boil over medium heat. Skim any foam with a slotted spoon. Reduce the heat, cover, and simmer for one hour. Add the onions. Cover and continue simmering for another hour. Meanwhile, slice the bacon crosswise into 1" pieces and fry until crisp. Drain the bacon, reserving 1 tablespoon of fat. Stir the soup until smooth. Add the bacon and bacon fat, ham, carrots and thyme, and simmer an additional 30 minutes.
Personal Notes:
Personal Notes:
This soup is delicious. Bill wasn't a fan of pea soup but was willing to try it and found he really liked it. The one thing I questioned in this recipe was the thyme. I have both dried and ground and wasn't sure which would be best. I ultimately chose a scant
½ tsp of the ground thyme which I was satisfied with regarding the taste of the final product.

I found this recipe recently in a quilting book, "Simple Seasons" by Kim Diehl. I purchased it at a second-hand book store when we were out in Oregon for the arrival of little Evelyn (Evie) Elizabeth!

 

 

 

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