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Monday, April 12, 2021

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...


While it is warming up in some places, here in Montana it is still quite chilly! We are having our springtime snow, like springtime rain in other areas, only snow! A flake here, another 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 split pea soup is my go-to recipe for split pea soup. 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, perfect with cornbread, and it keeps well. 

The great thing about legume recipes is their keeping qualities. So feel free to make this soup up a couple days ahead, and hey, 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 listing 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 in this soup, the celery breaks down and becomes part of the broth. I hope you use the full measure, it is such a delicious way to get more celery in your food plan. 

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 the truth is, life is busy and there are so many other things to do! 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, 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. 

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#wholefoodingredients

Recipe featured at: 
Scratch Made Food! & DIY Homemade Household is a featured blogger at Full Plate Thursday!
Scatch Made Food! & DIY Homemade Household featured at Full Plate Thursdays Link-up!
Scratch Made Food! & DIY Homemade Household is a featured blogger at Thursday Favorite Things! Link-up Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Thursday Favorite Things Link-up!

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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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Would you like to comment?

  1. celery is a great item to add to soups and stews! We always call split pea soup - 'snert' which is the Dutch word for it. Not that we're Dutch but on a holiday in tasmania of all places, we saw a food truck which was selling it so it's now a family joke... Keep warm. we're mid autumn heading for winter but we're still in tee shirts.

    ReplyDelete
    Replies
    1. I love your travel story! Finding unique food or history on food is always fun! Thanks for stopping by, I appreciate it.

      Delete
  2. My husband enjoys pea soup. I will have to try your recipe!

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as we do, thanks for stopping by!

      Delete
  3. Sounds yummy and me being in AL I was curious how it got its name. I jumped over to Sage Trifle to find out. Thanks so much for linking up with me at the Unlimited Link Party 24. Pinned!

    ReplyDelete
    Replies
    1. Dee, thanks so for hosting Ultimate Link up # 24, I appreciate it!

      Delete
  4. You can't get any simpler than that and I love the idea of this soup!

    ReplyDelete
  5. It is simple, delicious and a comforting bowl of soup.

    ReplyDelete
  6. Melynda,
    This looks so yummy. Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2021/04/thursday-favorite-things-party_22.html
    Hugs,
    Bev

    ReplyDelete
    Replies
    1. Bev, thanks so much for featuring my Alabama Style Split Pea Soup! I truly appreciate it. Have a great week ahead, take care.

      Delete
  7. Thanks so much for sharing this awesome post with us on Full Plate Thursday,533. We featured your post and just pinned it!
    Hope you come back soon!
    Miz Helen

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!