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On a crisp, cold winter day, what could be more deliciously comforting than a bowl of smokey split pea soup? This recipe is a household favorite and ideal for canning. When you heat it up, you may need to add some water or broth to get it to the consistency that you prefer. As is, you might be able to eat it with a fork!
Ingredients:
- 6 cups of split peas, rinsed and sorted
- 8 cups of water
- 1/2 pound of ham or bacon, diced (approx 1 cup)
- 1 tbsp olive oil
- 2 whole onions, finely chopped
- 4 cloves of garlic, finely minced
- 3 carrots, peeled and cut into chunks
- 3-4 bay leaves
- 1 tbsp thyme
- 1 tsp sage
- 1 organic MSG-free bouillon cube (beef or chicken)
Directions:
- In a big Dutch oven or stock pot, sauté ham or bacon in olive oil until it is lightly browned.
- Add in onions and garlic and sauté for about two more minutes.
- I prepped my onions and garlic in the food processor. Why? Cause I’m lazy!
- Stir in all of the rest of the ingredients and bring to a boil.
- Reduce heat and simmer, covered, for an hour to an hour and a half, until all ingredients are soft.
- You can stop at this point if you like your pea soup a bit lumpier, but we prefer ourspureed to blend the flavors. If you are pureeing the soup, run it through the blender until itreaches the consistency you desire. We don’t pulverize it – we just make it a thick puree.
- Now it’s time to P-can your soup. Fill your jars and follow the instructions for pressure canning. Split pea soup needs to be processed for 90 minutes at 10-12 pounds pressure. Be sure to adjust for altitude.
This recipe makes 5 quarts.
When serving, you can go crazy and sautee a little bacon or ham for the top of the soup.
Serve with fresh crusty bread for dipping.
I recently bought your book, “The Prepper’s Canning Guide.” This recipe, in your book, calls for “15 quarts of water”, which caused me to search for your “Splendiferous Split Pea Soup” recipe, online, for confirmation. The book has a 2017 copyright, and the recipe here, on your site, shows a date in 2012. The recipe, in the Canning Guide would require a four gallon stock pot to hold the ingredients including the 15 quarts of water. There are a couple of other slight differences in the recipes.
Which of these recipes do you recommend? I will annotate the book, accordingly.
The new one is more carefully edited. You can cut the recipe in half, too 🙂
The new one calls for “15 quarts of water”; and says that it “Makes approximately 6 [1 quart] jars.” Surely, that is a misprint.? That is my most important question.
I forgot to mention that both recipes only call for six cups of split peas.