Split Pea Soup

Its been cold and icy and I felt it was a good time for some hearty warming soup. Split pea is one of my favorites. I like it with shredded sharp cheddar cheese on top.

Split Pea Soup

  • 16 oz of split peas (2 cups)
  • 7 cups pork/chicken broth
  • 2 bay leaves
  • 5 to 8 allspice corns
  • 3 to 4 black pepper corns
  • 1 teaspoon salt

Rinse the split peas in a sieve. Heat the broth to boiling in pot. Add the rest of the ingredients bring to a rolling boil. Then reduce heat so that it is still simmering and cover. After an hour remove the bay leaves and allspice corns. I put the corns in a tea ball for easy removal. Then continue cooking until all the peas are mush and there is no more separation between the peas and the water. This can take anywhere between 2-3 hours. Serve with sharp cheddar cheese. Re heats well, usually needs a little added water to thin. Keep covered in refrigerator for 4-5 days or freeze to last longer.

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