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Split Pea Soup

From Lynne Wilson


1 lb. yellow split peas, soaked overnight
9 cups water
1½ cups onion, chopped
1 clove garlic, chopped
1 bay leaf
2 tsp. salt
2 ham hocks (¾ pound total) or ham bone
1 cup carrot, peeled, diced
½ cup celery, diced
1 lb. linguica or kielbasa, precooked cut into ½-inch pieces (optional)


Rinse and pick over the split peas. Soak them in 6 cups of water overnight in a large soup pot.

The next day, add 3 cups of water, the onion, garlic, bay leaf, salt, and ham hocks to the soaked peas. Bring to a boil, lower the heat and simmer, covered, for 1 hour. Skim as needed. Add the carrot and celery and cook for 45 minutes longer. Stir in the linguica and cook for 15 minutes longer. Remove the ham hocks and correct the seasoning.