Split Pea Soup With Smoky Pork


When I lived on my sailboat, this soup was a tradition on all homeward bound trips after a week or more at sea. It’s a good thing stoves on a sailboat are gimbaled so that they remain steady and the soup doesn’t slop out when we are heeled over on a good run.

I like to use bacon ends and scraps, or you can use ham hock. It takes longer with a ham hock because you need to boil it for a long time first. If you are using the ends and scraps, brown them in a pan, then add chopped onion and slivers of carrot and cook slightly. Amounts will depend on the energy you have and how fast you want to eat.

Add a package of split peas and enough water to cover, and a little more. Add your seasonings. I put in pepper, oregano, marjoram, bay leaf, or whatever I have on hand. Simmer until peas and veggies are cooked, but I like to leave the peas slightly lumpy for a hearty soup. It thickens as it stands, but it rarely has time to stand.

Serve a big mug of hot pea soup with freshly baked bread (or biscuits, or garlic bread, or corn bread). This makes a wonderful meal for just one or two, or for having friends over – or even for sailing with your crew on a cold night!

A hui hou!

2 thoughts on “Split Pea Soup With Smoky Pork”

  1. Aloha
    I live in the lava lands and have my first batch of Lillkoi , I am ready to make the butter with it but not sure what needs to be done to the jars other than sterilizing them before hand..
    Then do you keep in the fridge because of the butter and egg or can they be kept on the shelf?


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