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Split Pea Soup Atu

Split Pea Soup Atu

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
William Anatooskin

William Anatooskin

A great split pea soup to enjoy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. In a large stock pot, add split green peas, chicken broth, water, hot pepper sauce, ham hocks, chopped onion, diced potatoes, bay leaves, dried dill weed, white pepper, chicken soup base, soy sauce and red pepper flakes and bring to boil. Reduce heat and simmer, covered for about 1 hour, stirring occasionally.
  2. Remove ham hocks and trim off fat. Remove ham from bone and cut into small pieces and return to pot. Simmer soup, covered for 30 minutes.
  3. Remove 6 cups of soup and puree in a food processor or blender and return to pot. Stir in milk and bring back to a boil and then serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KIMBERLY KAY
81

KIMBERLY KAY

11/5/2004

Thanks to the reviewers, I started off by cutting the water in half. Was glad I did since we prefer hearty soups. Highly suggest smoked ham hocks. Other additions include an extra pound of smoked ham, 3 stalks celery, 3 carrots, garlic powder, fresh parsley, thyme, marjoram, and sage. Thank you so much for this recipe! I have finally outperformed the legendary mother-in-law. Update: Freezing works on this soup, but I've recently decided I prefer halving the recipe so we can eat all of it fresh!

LEGALPEACH
52

LEGALPEACH

1/13/2004

This is a fabulous recipe made even better by taking tips from a few of the reviewers who've already posted. Nice color, nice balance of flavors, very homey and comforting! I served this with some great crusty rolls and a nice green salad, and it was a HUGE hit even with my finicky teens. Here's what I did to "doctor" it up: First, I cut back by half on the water. Second, I added about a Tbsp or so each of fresh sage, thyme and parsley (toward the end of cooking) and maybe half that amount of dried marjoram (because I couldn't find any fresh). Third, instead of ham hocks which my family doesn't like (or need :-)), I bought some wonderful smoky ham at the deli counter, cubed it up and added about 1/2 lb of it right at the beginning of cooking, then used the remainder to garnish. I did add one chicken bouillon cube but used low sodium chicken broth and added no additional salt, and it came out nicely. Last, I added some nice-sized chunks of carrots and celery, and cut my potatoes into larger chunks too, to give the soup a more hearty flavor and appearance. One last tip -- This recipe makes a very large batch of soup, and I knew we would tire of it before it was eaten. So I froze half of it at the stage AFTER pureeing but BEFORE adding any milk. We'll enjoy it again one wintry evening!

SWALSIP
32

SWALSIP

10/18/2003

Good recipe. Have made several versions with bacon, hamhocks, and ham bones. I prefer using smoked hamhocks and I always add some small diced boiled potato, carrots and about a cup and a half of cooked ham slice to the pot after I cream it. Makes it a little heartier and serve it with garlic bread and a salad. Very nice.

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