Best Split Pea Soup An Old Mormon Trail Recipes

MORMON SPLIT PEA SOUP

Steps:

• Rinse split peas.
• In a large kettle or dutch oven, combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram and 1/4 teaspoon black pepper.
• Bring to boiling, cover and simmer until peas are tender (about 1 hour).
• Do not drain.
• Meanwhile, combine ground pork, sage, 3/4 teaspoon salt and 1/8 teaspoon black pepper (mix thoroughly).
• Shape mixture into 24 1-inch balls.
• Drop meatballs and potatoes into soup mixture and return soup to boiling.
• Cover and simmer 20 minutes longer (until potatoes are tender.
• Adjust seasoning to taste.

GRANDMA'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large soup pot.
• Bring to a boil slowly.
• Reduce heat and simmer until thick.
• Remove bone, skin, and any fat.
• Chop meat into bite-sized pieces.
• Season to taste.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

OLD-FASHIONED SPLIT PEA SOUP

Steps:

• Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
• Add in the split peas, broth, and water; bring to a boil.
• Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes.
• Season with salt and pepper to taste.
• **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.

"SPLIT PEA SOUP" AN OLD "MORMON TRAIL RECIPE"

Steps:

• 1. 1st Evening:.......Put pork hocks in a crock pot, covered with fresh water,cook on low OVERNIGHT.. Next morning:....Remove pork hocks to a platter. When cool remove meat and skin and any fat from the bones. Set meat aside covered in the refrigerator. Strain crockpot broth into a bowl,let cool. Cover and put in the refrigerator, to cool for the next morning. Put peas in a pot with 10 cups of water, cover set aside OVERNIGHT. 2nd morning:....Skim most of the fat from the top of the broth. Leave a little for the great flavor. Drain the peas. # 1.(Picture of Brigham Young)
• 2. Put the strained broth,and drained peas into the crock pot along with onion,celery,carrots, garlic, sugar, thyme,cayenne and 8-10 cups of water. Cook on medium about 3-4 hours. Add the meat.Combine flour and butter to form a roux. Mix with one cup of the soup. Return this to crockpot and heat till thickened. Serve soup hot...with a great crusted bread. # 2.(picture in Navoo,Il.)
• 3. I did add my touch to this wonderful soup... by using pork hocks, instead of a meaty ham bone. Also with the use of a newer invention.. the crock pot! *** # 3. Picture of my recipe for a wonderful crusted Bread, and only 4 ingredients!: "CRUSTY BREAD,overnight & no kneading"! ..................Nancy...10/17/12