Dutch oven Split Pea Soup recipe
Cooked peas have always and I really mean always, fallen into the category of never ever eat. I know that is blasphemy to some and other may stand up and applause with me but I have many bad memories of being forced to eat my peas as a child. The category I would place them under is survival food well below the grubs, slugs, and crawly things that I would consider a delicacy. Fresh peas such as snap peas and sugar peas are a big win for some strange reason and Split Pea Soup defies all reason for me. Frankly, I just love Split Pea Soup!
Split Pea Soup is a comfort food on my list, rich aromas, creamy consistency, flavorful tastes that just warms me to my toes. I like mine chunky so I can define the tastes as I eat. Ham is necessary, carrots and a dash of spices round out the taste profile that I enjoy. A hearty bread to accompany my soup and I forget all of those painful memories of my childhood.
Some recipes are just too good to keep to yourself and my friend Nancy Smith had to agree or she would not have shared this recipe with me. Nancy brought this to a soup potluck at work several years back and I, after several bowls, decided that I had to have the recipe. She was kind enough to deliver upon my request.
Nancy made a point to explain the history of the recipe with me. She received the Split Pea Soup from her mom; they had been cooking this for years. Well, it turns out that her mom found the recipe in a magazine many years ago and has since lost the source of it. Therefore, the author is unknown and I will not be able to give proper credit here. If anyone can locate the original source, let me know and if you know the author … give him or her, a big hug for me!
This recipe, as you can see in my new video, was cooked in a 12” Camp Chef Dutch oven on their three burner Big Gas Grill. I created a new beer bread for the show also but that recipe must wait as I am refining it a bit.
Split Pea Soup
1 tsp sugar
1 cup dry peas
1/8 cup dried barley
1/2 small chopped onion
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 clove garlic
4 whole allspice cloves or a dash of powdered
2 slices of bacon chopped or 1 cup chopped cooked ham
1 cup celery chopped
6 cups chicken broth
1 tbl butter
Place all ingredients in a 12″ dutch oven. Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots are soft, its time to bend the soup to your personal preference. I like mine chunky.
Serve with a hearty bread of your choice and enjoy!
- 1 tsp sugar
- 1 cup dry peas
- ⅛ cup dried barley
- ½ small chopped onion
- ½ tsp salt
- ¼ tsp pepper
- 1 bay leaf
- 1 clove garlic
- 4 whole allspice cloves or a dash of powdered
- 2 slices of bacon chopped or 1 cup chopped cooked ham
- 1 cup celery chopped
- 2 carrots sliced
- 6 cups chicken broth
- 1 tbl butter
- Place all ingredients in a 12″ dutch oven.
- Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots are soft, its time to bend the soup to your personal preference.
- I like mine chunky.
- Serve with a hearty bread of your choice and enjoy!