Moms Split Pea Soup Recipes

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Steps:

• You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey.
• Put all ingredients except salt into large heavy-bottomed stock pot.
• Cook over low-med. heat. Stir occasionally.
• Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens.
• Remove bone, bay leaves and spices.
• Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary.
• The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat.
• This soup freezes very well.
• If you leave out the cloves you won't have this special recipe. They are the secret ingredient.
• I'm guessing on servings and amount. it depends on how much you cook it down.