Split Pea Soup

This blog is coming to you from Israel!  I’m with a group of 23 “pilgrims” who is touring the Holy Land for two weeks.  It has been a life-long dream to visit the places that I’ve studied, starting with Sunday School lessons in the primary department of Parker Ford Church.  In addition to posting weekly on There’s a Dad in the Kitchen, Pastor Josh Bywerk and I will be blogging about our Israel trip.  That blog can be found by clicking here:  Josh and Dave’s Trip to Jerusalem.

Here is this week’s TADITK post:

The weather in Southeastern Pennsylvania has certainly been wacky.  We’ve had snow, torrential rains, fog, high winds, and temperatures ranging from 58° to 7°…and that was all during the week of January 16^th!

On one of those “January” days, I decided to make split pea soup, but on the day I actually got around to it, the weather was almost balmy.  Go figure…and Al Gore is saying, “I told you so!”

Split pea has been a cold weather favorite in my family for many years.  While my potato chowder receives unanimous approval, the vote for split pea is… well,  split.  My son, Matt loves it, and my daughter, Lauren practically detests it.

This soup freezes well, and can be kept in a sub-zero freezer for about six months.  I recommend that you thaw it completely in the refrigerator before reheating.  This recipe has two “tracks” for preparation; the fast track and the slow track, depending on how much time you have available.

Split Pea Soup

Ingredients:

16 oz. pkg. rinsed green split peas

2 quarts water

1 large onion, chopped

2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/4 + 1/8 teaspoon black pepper

2 bay leaves

1-1/2 cups chopped carrots

1 cup chopped celery

1/2 cup chopped parsley (optional)

1 quart milk

1 to 2 cups diced ham (optional)

Directions:

PERSONAL PREFERENCE NOTE:  I prefer pieces of cooked carrot in my split pea soup.  If you are of the same persuasion, add the cooked chopped carrots after pureeing.  If you want them pureed, add them with the celery. 

SLOW COOK:  Combine peas, water, onion, celery, bouillon and seasonings.  Bring to a boil and then reduce to a simmer, uncovered for 2 to 3 hours.  Simmer means just hot enough to not boil.  Stir occasionally. 

Cook the chopped carrots separately, until tender.  Set aside.  Remove bay leaf. 

Puree and return to pot.  Add milk and stir thoroughly.  Stir in the cooked carrots and add optional diced, cooked ham.  Heat thoroughly.

FAST COOK:  Sauté onion in 1 Tablespoon butter in bottom of soup pot.  Add peas, water, bouillon, celery and seasonings.  Bring to a boil, then reduce to a gentle boil.  Cook uncovered 45 minutes, or until it has reduced by about one-third.  During the last 5-10 minutes of cooking, add the chopped parsley.  Cook the chopped carrots separately, until tender.  Set aside.  Remove bay leaf.  Puree pea mixture and return to pot.  Add milk and stir thoroughly.  Stir in the cooked carrots and optional diced ham.  Heat thoroughly.

Enjoy!