I am so excited to finally add one of my favorite soups to the site. My husband was kind enough on his day off to put together the soup so that I could can it tonight. He thinks after making it a dozen times since we have been married that this is the best batch. I tasted it before it went into the jars and it is fantastic. It’s sweet from the carrots and the smoked ham flavor gives this soup a classic hearty cold winter favorite.
Split Pea Soup
- 1 16 oz package package split peas
- 8 cups water
- 1 pc. large onion
- 4 pc. medium carrots diced
- 4 stalks celery diced
- 1 cup diced Ham (hubby used smoked ham)
- 1 pc. Bay leaves
- 4 pc. minced Cloves of Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 t. sage
- Saute carrots, onions and celery in a stainless steel pot with a tablespoon of olive oil until the onions are tender. Add garlic, bay leaf and sage.
- Wash peas picking out rocks and dark peas. Add peas and water to the veggies and cook for about 1 hour or until soft stirring frequently to prevent sticking.
- Chop left over ham in small ¼ inch cubes and cook for another 20 minutes stirring frequently. Remove bay leave.
- Ladle into hot jars, remove air and fill to 1" headspace. Add hot lids and rings.
- Process in pressure canner at 10 lbs. for weighted gauge and 11lbs for dial gauge. Quarts need 90 minutes, pints need 75 minutes.
- Makes 4 to 5 pints of soup.