Some find the color off-putting. In fact, I almost posted this split pea soup recipe sans photo, as it isn’t likely to win any beauty contests (unless it could really nail the talent competition). But those who can get past the unappealing color are rewarded with a healthy, hearty, full-flavored soup. We have a pot of this in the frig at least once a month, making for an easy lunch at home or work. It doesn’t magically appear in the refrigerator, lest you think we have a shoemaker-and-the-elves situation in our kitchen. No, it takes a couple hours to make, but it’s not hands-on labor. You get it simmering, and let it be.
I used to only make this soup when I could beg the ham bone off my mother after she’d hosted Christmas or Easter dinners. Then I discovered most grocery stores carry ham shanks just for making soup. Who knew? Now I make this high-fiber soup outside of holiday seasons. Making it yourself means you can control the sodium, a problem with the canned varieties. Making it yourself also means you’re saving big bucks—this is another soup that figures in at about a buck a bowl. Budget buster…BAM!
If a gallon of soup is more than you can handle, no worries. This soup freezes really well. You can have some now, and save some for later. I usually give a quart to my son Justin, who lives on his own, or my co-worker Annette, who loves it as much as we do. Just spreading the love. Oh, and where’d I find this recipe? In my Better Homes & Gardens cookbook, copyright 1981. It’s the one where the homemakers are rockin’ really hot helmet hair-dos as they assemble Jell-O molds.
Serves 8-10
1 pound bag dried green* split peas, rinsed and drained
8 cups water
1 yellow onion, chopped
1 cube chicken bouillon
1 teaspoon marjoram or summer savory
1/4 teaspoon pepper
1 ham shank (or ham bone)
4-6 carrots, peeled and chopped
3-4 stalks celery, washed and chopped
salt and pepper to taste
In Dutch oven, combine dried peas, water, onion, bouillon, marjoram, pepper, and ham shank. Bring to a boil, then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally. Remove ham bone and let cool. Add carrots and celery. Bring to boiling again, then reduce to simmer for additional 30 minutes. Once bone is cool enough to handle, remove meat and coarsely chop. Return meat to soup and season with additional salt and pepper, if necessary.
*NOTE: I once tried the yellow split peas, thinking it would be a fun change of pace. It was the most sickening shade of pale chartreuse I’ve ever seen. You practically had to close your eyes to eat it. Never again.
