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Split Pea Soup

Note: Planter uses a crock pot for most bean soups, because the result seems creamier and more
flavorful. And, little no mashing or straining required! The split pea package instructions do not call for overnight soaking. The crock pot cooker recipe booklet says soaking in water is optional. It recommends always (emphasis ours) softening beans completely before combining with sugar and/or acid foods, since these have a hardening effect on peas and will prevent softening.

This editor did not soak and the results were perfect! If cooking on the stove, bring all ingredients to a boil, reduce heat, cover, and simmer, stirring occasionally till peas mash easily (about an hour).

1 cp dry green split peas
5 cps water
1 large onion, chopped
1 ham bone, or salt pork, 1/3 lb bacon
1/2 t salt
1/2 t pepper
2 stalks celery, chopped
2 carrots, chopped
1 bay leaf

1. Place all ingredients in crock pot and cook on high for 4 hours, then turn to low and cook
another 4-5 hours, till peas are mostly liquified.
2. Remove ham bone. Salvage ham meat and add to soup. Add leftover ham bits if available.