Split pea soup

We hope our friend, Heather, can forgive us for posting her grandma's split pea soup recipe for all the internet to see.

But it's just SO good. We had to.

We did. We had to.

Here's what you need and how you do it

1 pound split peas

1 package ham hocks

1 onion, chopped

3 carrots, grated

4 celery stalks, chopped

4 bouillon cubes

12 cups water

Salt, pepper to taste

Throw it all in a pot and simmer covered for 2 to 3 hours, stirring every 30 minutes.

Simmer vented for approximately 3 hours, stirring every 30 minutes.

Remove ham hocks. Let cool. Trim fat and cut up ham. Return meat to soup. Discard the rest.

Unless you use low sodium bouillon (which we recommend), you won't need salt.

Comments

[Lisa Milton]

Funny you should mention it today, because I just made some of my own.

It was perfect for dinner.

:)

[Michele]

JR would think he had died and joined his mom in heaven if I made this. I could be a really good wife someday and make it for him but why raise his expectations. I'm all about lowering his expectations! In the words of Douglas Adams (in Hitchhiker's Guide to the Galaxy) "nobody likes a smartass."

[k8]

So, I'm all about the less labor intensive method of the crock pot. Do you think I could just let it sit there and it would turn out?

[Kristy]

I just have such a hard time believing that any food that A) is that color and B) contains peas that color could taste good and not have a disgusting texture. I am prejudiced against split pea soup.

[Half Assed Kitchen]

Kristy-I agree that it's ugly. And oddly, I'm not a fan of peas. But I love split pea soup and this is one of the best I've tried.