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jkiemele
222
Nov 16, 2017
Split Pea Soup Serves 50  (12.5) 4 pound split peas  (1 pound) 3 gallons chicken stock  (3 quarts) 1 ham bone with meat on it (or smoked pork shank with additional diced ham meat) 1 pound small diced onions  (1/4 pound) 1 pound small diced celery  (1/4 pound) 1 pound small diced carrots  (1/4 pound) In a stock pot add the split peas, ham, and stock and cook until peas are 3/4 way done (starting to lose shape and breakdown). Meanwhile, sweat the vegetables in butter over low heat until mostly tender.  Remove ham bone and add vegetables to soup when peas are 3/4 way done. Cook until vegetables are tender and peas are creamy.  Small dice ham from ham bone and add to soup.  Season with salt and pepper.  Eat with oyster or Goldfish crackers, if desired. This is obviously a huge batch.  It was my recipe from culinary school. I make it based off of 1 pound of split peas, mostly because that is the size of the bag of split peas.  Then it serves more like 12.5 people (such proportions are in the parenthesis after each ingredient).  Leftovers are good. 
RayF
22219
Jul 29, 2018
jkiemeleSplit Pea and Lima Bean are my favorites. Neither is had to make and their are a zillion versions/recipes out there (most are damn near fool-proof). Yours would make enough to open your own skid-row soup kitchen--and be good enough to keep them coming back every night for more! If Trump's trade wars continue, I may end up a customer ;- )
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