Split Pea Soup Recipe

Winter nights, even in southern California, often call for a good stick-to-the ribs simple dinner. We keep a supply of this Split Pea Soup in quart containers in the freezer and can have a meal on the table in half an hour with almost no work. Makes about twelve quarts.

Large 12-quart stock pot with cover (or several pots totaling that measure 12 quarts)
Food Processor
1-quart measure
Measuring spoons

6 C. dried split green peas
8 quarts cold water
1 t. powdered thyme
1 t. cayenne
1/2 t. ground allspice
4 bay leaves crumbled
1 T. black pepper
1 t. powdered marjoram
2 quarts Campbell’s beef broth
6 celery stalks with leaves
4 large onions chopped
8 carrots, peeled, chopped
3 C chopped ham scraps
2 T. salt (or to taste)

Combine all in pot bring to the boil, lower heat and simmer for 1½ hours, covered. Allow to cool until comfortable to handle. Put contents through food processor, about a quart at a time (depending on the size of your unit) until smooth and creamy. You may leave bite-sized pieces of ham floating about. If using more than one pot, make sure all is equally mixed. Put all back into pot, which has been rinsed, and bring back to the boil.

Now you can freeze the split pea soup in containers, or can it (using a pressure cooker), or have one really great dinner by adding sliced Polish sausage. In the case of the great dinner, heat the sausage in a pot of boiling water, slice, dish into soup bowls and ladle soup over sausage. Pass crispy French bread and serve with a hearty Rhone wine (an inexpensive Cote du Rhone, or slightly better Cote Rotie).

You might try fruit and cheese for desert, with more of the same wine.