Split Pea Soup

soups
Photo of Split Pea Soup
Yield: Never enough

Ingredients

Instructions

  1. Soak peas overnight

  2. Drain (or not, it doesn't really matter, Mom didn't)

  3. Add the hambone and turn on heat to medium low

  4. Bring to a boil and reduce heat to very low

  5. Cook until peas are soft

  6. Remove the hambone and pull the meat from the bone

  7. Add the ham back to the soup

  8. Add 1tsp salt (or to taste)

  9. Add half a bunch of fresh parsley, chopped (can substitute with dried but it's A LOT of dried parsley)

  10. Add rosemary

  11. A small bunch of sage

  12. Some thyme

  13. Add herbs until you feel like it's right but remember they'll soak in.

  14. The soup will be *very* thick when it's done. Do not serve until the soup has thickened.

Notes

Scarborough Faire by Simon and Garfunkel must be played at least once during the making of this recipe or it won't turn out right

Mom didn't add carrots but I do. She also didn't add pepper but that's because she's from the midwest. You should add pepper.

Dried herbs take longer to soak in so add them earlier in the cooking process for maximum flavor

Ratio is 3:1 for fresh herbs to dried (not like I included measurements)

If you burn this (and it's easy to do) transfer unburned portion to a fresh pot and simmer even lower while you scrub the pot

Serve with cornbread or yeast rolls

(Difficulty rating is due to the overnight soak that's required and how easy to burn this recipe is)