Globe Trotter’s Split Pea Soup Recipe

Homemade split pea soup is a great way to make use of your holiday ham hock!

What I love about this recipe is that it is rooted here in the Hill Country with a dash of Louisiana and The Netherlands for fun.

It ain’t called globe trotter’s split pea soup for nothing, y’all.

I first started making this recipe using the information on the humble package of peas picked up at our local grocery store chain, H.E.B. Then, while we were living in Louisiana but on vacation to Amsterdam, I discovered the wonders of a spicier style of pea soup. So, I paired Tabasco’s Chipotle Pepper Sauce with the recipe using peas from Winn-Dixie. Another trip to Amsterdam reminded me that sausage works really well in it, too. After returning to Central Texas to settle down and raise our kiddo, I rediscovered Meyer’s Elgin Sausage—the garlicky one—and realized out that I had my perfect homemade pea soup recipe at long last.

This recipe freezes well. Which is just great because, this being the Hill Country, one night can be perfect for pea soup and the next one can be downright toasty. We try to save this soup for the cooler nights, but you’re welcome to make it whenever the mood strikes you.

Serves 8 to 10

Ingredients

1 small onion
1 cup carrots
3 stalks celery
6 small cloves garlic
1 bay leaf
1 lb. split green peas
1 smoked ham hock
1 1/2 cups garlic sausage, diced
2 quarts chicken broth
1 Tbsp. lemon juice
1 Tbsp. Tabasco Chipotle Pepper Sauce (optional)

Method

Dice onion, carrot and celery. Mince garlic. Mix vegetables in bowl with bay leaf and lemon juice. Set aside.

Sort and rinse peas and add to large pot. Cover with broth and add ham hock. Bring to boil over high heat. Cover and reduce to low. Simmer for 30 minutes, stirring occasionally.

Add vegetables and sausage. Cook covered over low heat for 30 minutes or until carrots are tender and peas start to turn mushy. Remove the ham hock. Add Tabasco Chipotle Pepper Sauce, stirring well. Alternatively, you can salt and pepper to taste.

Ladle into bowls and serve with warm, crusty bread. If your gang likes things extra spicy, put the pepper sauce on the table, too.

Photos

Split peas are cheap, cheap, cheap. And nutritious.
This recipe uses a ham hock and garlic sausage. I prefer Meyer Elgin's garlic version, which is a regional product.
Rinse and sort the little peas. They do NOT need to soak or to cook for a long time.
I find garlic strangely beautiful. If you can't find garlic sausage, use extra cloves. Garlic is good!
Peas, broth and hamhock ready to cook.
You could prep the veggies during the first half of the pea cook time. But I like to do things in advance.
After the first 30 minutes, add the sausage and other vegetables. When done, the carrots will be soft and peas mushy.
If you wish, you can let the hamhock cool at the end of the hour and then chop bits and return them to the soup.
This soup makes for a lovely meal. Round it out with fresh bread and a glass of beer if you wish.

Explore More:

• This is part of my recipe scrapbook series. You can see more recipes here.

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3 comments

  1. I love this recipe. I just made a big batch for my parents. I did a couple of things differently. I melted almost a full stick of butter in pot and sautéed the diced celery and onion in it until they were soft and their flavors were released. I added the rest of the ingredients to it.

    Thanks for all your recipes Pamela!

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