Alabama Style Split Pea Soup, soup the whole family will enjoy.

Alabama Style Split Pea Soup is the easiest soup ever! Dump the ingredients into a pan, bring it to a boil, reduce to simmer, and let cook, while you do other things, like relax! You are going to want to make this soup...

Spring time in Montana is a wet one!

While it is warming up in some places, here in Montana it is still quite wet and chilly! We are having our springtime snow, like springtime rain in other areas, only snow! A flake here, another one over there, with a stiff breeze and chill in the air. 

Soup is always the answer on a day like that, and I just happen to have a meaty bone from our Easter ham waiting to be dealt with! You know what this means, it is time to make a pot of Alabama Style Split Pea Soup!

This is my go to recipe for Split Pea Soup and has been for many years!

This split pea soup is my go-to recipe. It is not complicated, always delicious, and dare I say it, frugal! Alabama Style Split Pea Soup is loved by everyone who has ever eaten it, and perfect with cornbread, plus it keeps well. And freezes like a trouper. 

The great thing about any legume recipes is their keeping qualities. So feel free to make this soup up a couple days ahead, and hey, then you can give yourself the day off...

You may have noticed in the list of ingredients that there seems to be a lot of celery. 

And yes the listed amount is correct. Celery is a wonderful vegetable that we tend to eat a lot of around here because it is so good for us! But it is easy to get caught in the mindset of celery sticks on a veggie tray. But cooking with it is wonderful. In this soup, the celery breaks down and becomes part of the broth. I hope you use the full measure, it is a delicious way to get more celery in your meals. 

To be honest with you, I like being able to cook ahead. And I don't always want to have to cook a freshly made meal. Because well, life is busy and there are so many other things to do! Such as the things you want to do, along with things you must do. That is where a pot of soup comes in really handy, like this delicious pot of Alabama Style Split Pea Soup! 

So let's start a new tradition, how about soup for dinner once a week. 

Ingredients needed for this recipe:

• split peas
• ham hocks or shanks
• carrots
• celery
• potatoes
• onion
• bay leaves
• salt 
• pepper

You will also need the following:

• cutting board
• kitchen knife
• large Dutch Oven or soup pot
• measuring cups 
• stirring spoon

Now we are ready to begin!

Alabama Style Split Pea Soup 
Adapted from: Sage Trifle
makes approximately 3 quarts

1 pound split peas
2 ham hocks or shank ends or a meaty ham bone
4 carrots, peeled and diced
2 - 3 medium potatoes, peeled and cut into chunks
4-6 stalks of celery, diced
1 large onion, diced
2 bay leaves
2 quarts water or bone stock
salt and pepper to taste

1/4 c water

3 T whole wheat flour

Combine all of the ingredients in a large Dutch oven. Bring to a boil, reduce heat and simmer for 2 - 3 hours. 

Remove the ham hocks or shanks, let cool slightly. 

Remove the meat, dice, and return to the Dutch oven. 

To finish the soup, stir the whole wheat flour into the 1/4 cup water until smooth with no lumps. Stir into the soup, cook stirring until the roux has cooked and the soup appears lightly thickened. The finish with a roux will prevent your soup from separating upon standing. 

To serve, ladle into bowls and pass condiments so each person may dress their soup according to preference, personally, I love it just out of the pan!

soy sauce
hot sauce
balsamic vinegar
olive oil.

Storage options for Alabama Style Split Pea Soup. Like many soups made with legumes, this soup improves with time! You may store the soup in the refrigerator for up to three days before eating. For longer storage, Alabama Style Split Pea Soup freezes well. Let thaw in the refrigerator. 

UPDATE:  For your convenience, a "copy and paste" version of Alabama Style Split Pea Soup has been included below. 

You may also enjoy: 

Ham Bone Soup with White Beans Sweet Potatoes and Kale. 

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#wholefoodingredients

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Printable "copy and paste" version:

Alabama Style Split Pea Soup 
Adapted from: Sage Trifle
makes approximately 3 quarts

1 pound split peas
2 ham hocks or shank ends
4 carrots, peeled and diced
2 - 3 medium potatoes, peeled and cut into chunks
4 stalks of celery, diced
1 large onion, diced
2 bay leaves
2 quarts water or bone stock
salt and pepper to taste

1/4 c water

3 T whole wheat flour

Combine all of the ingredients in a large Dutch oven. Bring to a boil, reduce heat and simmer for 2 - 3 hours. 

Remove the ham hocks or shanks, let cool slightly. 

Remove the meat, dice, and return to the Dutch oven. 

To finish the soup, stir the whole wheat flour into the 1/4 cup water until smooth with no lumps. Stir into the soup, cook stirring until the roux has cooked and the soup appears lightly thickened. The finish with a roux will prevent your soup from separating upon standing. 

To serve, ladle into bowls and pass condiments so each person may dress their soup according to preference, personally, I love it just out of the pan!

soy sauce
hot sauce
balsamic vinegar
olive oil.

Storage options for Alabama Style Split Pea Soup. Like many soups made with legumes, this soup improves with time! You may store the soup in the refrigerator for up to three days before eating. For longer storage, Alabama Style Split Pea Soup freezes well. Let thaw in the refrigerator. 

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