Split Pea Soup Recipe
I make a lot of this soup and then can the leftovers. I can’t ever seem to keep enough around though because my kids LOVE their “green pea soup”. They ask for it almost every day for lunch.
4 pounds dry green split peas rinsed
16 cups chicken stock (I just cook a chicken with veggies first for my stock, and can the chicken to use later.)
8 carrots chopped
4 small potatoes chopped
3 onions chopped
8 garlic cloves chopped (I actually use about 15, but we love garlic!)
1 pound ham, sausage or even hot dogs chopped
1 T Italian seasoning
4 bay leaves
1 t Lawry’s seasoning salt
1 t black pepper
1 t basil
Salt to taste
Put all ingredients in a stockpot. I like mine to be the consistency of potato soup, so I cook it on medium all day. If you prefer to keep your peas looking like peas, rather than a thick, creamy soup, just cook it for a couple of hours.
Cost: I usually am able to get the split peas for $1 a pound on sale. I grow the veggies including the garlic. If I don’t have enough garlic, I buy it in bulk from an Asian Food Mart. We grow and dehydrate our basil. The pepper is free using coupons. The other spices are a few cents. I am usually able to get the meat for about $1.25 a pound. So this pot of soup costs about $6.
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I can’t wait to try this… do you have any good lentil recipes? I loved your cinnamon apples!
I do! I am busy canning all of my beans into soups right now. Today was split pea and taco soup. I am about to post the recipe for the taco soup. I will try to get up the lentil recipe soon. Thanks! Rene
how do u can this? pressure cooker or canner?
I use my canner. I just follow the instructions for beans in the Blue Ball Canning Jar Book. 10 pounds of pressure for 1 hour 20 minutes I think. I have an All American Canner. I absolutely love it. It is so easy to use! Thanks! Rene
The soup looks great. Thanks for linking your post to TMTT.