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!

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