Split Pea Soup

.....

    If you don't have either a " Ham Bone " or " Ham Hocks " for the below recipe try:


January 10, 2022

         Prior to marrying my wife Karen the only Split Pea Soup that I ever had was " Campbell's ! "   The reason was because my Mom never made homemade Split Pea Soup.   Today I still do eat the canned the " Campbell's Split Pea Soup " quite a bit for my lunch.
         However ..... when I want " some really good Split Pea Soup " I make the below recipe which was first made for me by my wife Karen.   After my first taste I fell in love for a second time ! ( first time with my wife of course )
         The problem was ..... it wasn't that often that we had a left over Ham Bone ..... So I came up with the idea for using Ham Hocks ( which my wife had never heard of ) which is how I made it the first time.
         Then, of course, I had to try making it in a " Slow Cooker " which is my favorite way to cook any meal that I can.   I then had to put my own " twist " on the recipe and it came out " Awesome ! " ( if I do say so myself ) .
You must use a slow cooker that is newer for this recipe !
See " slow cooker problem #1 " for more.

Ingredients:

    1  ~  16 oz. bag of dried split peas
             ( I use " Hurst's HamPeas with a Ham flavor packet" when I can find them  ~  ( see Tip #1 for photo )
              ( Any other type " bag of Split Pea's " will also work )

  Some type of Ham for flavoring to include either :

Leftover cooked " bone in ham "  -  ( from a previously cooked ham meal )

2 medium sized " smoked ham hocks "

  Some type of Ham to add to the soup itself to include one of the three below :

    2  ~  Left over ham from the " Ham Bone "

    2  ~  8 oz. Ham Steak Slice or other pre-sliced ham   ~  ( " See Tip #2 below )

    1  ~  Larger bone-in Ham Slice   ~  ( " See Tip #2 below )

    1/2  ~  teaspoon of ground cloves  ~  ( or about 10 to 15 whole cloves  ~  " optional " but better with )
    1  ~  tablespoon of celery seeds
    1  ~  small to medium onion  ~  ( diced ).
    1/3  ~  cup of shredded carrots cut into smaller pieces  ~  ( " optional " but better with )
    1  ~  32 oz. box of Chicken Stock  -  ( or broth  -  or even vegetable stock )
    5  ~  cups of water.
    Salt & Pepper to taste

" To use later during Slow Cooking: "

  1  ~  Cup of dry Ditalini pasta  ~  ( " or " pasta of choice ).

Directions:
          ( " Note: " Only take the slow cooker lid off when directions call for it and at no other time )

  In a soup pot add the Chicken Stock ( or Chicken Broth, or Vegetable Stock ) and the 5 cups of water.
  Then add the celery seeds and salt and pepper to taste to the soup pot and stir to combine.
  Then heat the mixture in the soup pot just until it starts to boil.
  While the soup pot is heating add the " Ham Bone " or " Ham Hocks ", cloves and your Split Peas to your slow cooker.  ~  ( see Tip #2 )
  Then dice up your extra ham, onion, and carrots and add them to the slow cooker also.
   ( If you found the Hurst's HamPeas add the " flavor packet " in this step )
  Once the stock and water are heated " carefully " pour it into the slow cooker and then stir to combine.
  Cover and cook on high for " 2 hours ".
  Then take the lid off and stir with a large slotted kitchen spoon until the split peas are separated.
   ( I know its unusual to do this with a slow cooker but it helps to breakup the split peas )
  Put the lid back on your slow cooker and cook on high for " 1 more hour ".
  Then take the lid off again and remove the " ham bone " or " ham hocks " and set asided to cool.
  Add the Ditalini pasta and stir again mixing well.
  Put the lid back on your slow cooker, " turn your slow cooker to LOW " and cook for " 1 hour on low ".
  Then using two forks ... pull the meat away from the " ham hocks " or " ham bone " to help it cool more quickly.
   ( This step is only necessary if you are using the meat from them ... )  ~  ( see Tip #2 )
  Now there are two options after the last 1 hour of cooking on low during Step #12 :

  If you " are not " using any meat from the " ham bone " or " ham hocks " ....
" Your Soup Is Now Ready To Serve ! ....

  If you are using the meat ... once the " ham bone " or " ham hocks " are cool enough cut it up into smaller pieces and discard any bones.
  Take the lid off again after the 1 hour of cooking in step # 12 and add and stir in ham from the " ham bone " or " ham hocks ". ( Only if using )
  Then leave the lid off of your slow cooker and let the meat warm up for about 10 minutes in your soup.
  Then Serve .....

          The reason I try to find and use " Hurst's HamPeas " is due to the fact that a " Ham Flavor Packet " is included with them which always adds that much more flavor to your " Split Pea Soup ! "
          The Hurst's Brand beans come in a lot of different variety's for multiple Ham Soups, Chili, Garlic Lemon Lentils, Italian Style beans, etc. and they can be found in the " Delaware Stores " and " New York Stores " noted below.

Go to their website to see the " type of beans " they have,
plus " some recipes " as well by clicking on their logo below:





The reason I " always " purchase and use either a " small 8 oz. Ham Steak " or a " Larger bone-in Ham Slice " is due to the following :

  " Ham Hocks " typically don't have much meat on them ... plus the meat is normally tough !
  When I have a leftover " Ham Bone " I typically don't have much meat left on them !  ( used up for sandwiches " or " Ham and eggs )

So I always buy extra Ham cause I like lots of meat in my Split Pea Soup !
          Now I have two favorite hams that I like to use in my Split Pea Soup which is one of the following :

  " 2 " 8 ounce " Hatfield Hardwood Ham Steak "  ( see photo below )

  A larger bone-in " J.F. Martin & Sons Ham Slice "  ( see photo below )

J.F. Martin's ham can be found at Redner's Market in Delaware
( other brands are also fine )


Hatfield ham can be found at Redner's Market in Delaware
or Top's in New York State
( other brands are also fine )

or at
( russpickde@comcast.net )

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