This is a delicious recipe from my mother's recipe collection. This meal is very filling, fiber-filled, and an inexpensive meal that will serve a bunch of people! It is an excellent meal on a cold winter day. My mother makes the best split pea soup. Split pea soup makes a good hearty dish to serve in the winter on cold days.Grandma's Split-Pea Soup Recipe
To Prepare Recipe
Bring peas to a boil in 3-quart pot, cool and put in refrigerator over night. This will reduce the cooking time. Drain off water, leaving peas. Add potatoes, carrots, celery, onion, and ham pieces. Fill with water. Add salt and pepper. Bring to a boil. Reduce heat and simmer for least 2 hours, or until done. Checking and stirring often so soup will not over thicken and burn. As soup thickens, peas will disintegrate. When done, remove from heat and remove any bones. Add can of tomato sauce. Cool. If you like your soup smooth, you can put it in a blender a little at a time and blend. It is better this way. When serving, add a little milk to your bowl of soup and stir. This makes a lot of soup, and it freezes well.
You can use Pinto Beans, Yellow Eye Beans, Navy Beans, or Any Dried Beans
You can cook this on the stovetop or in a crock pot.
Dried beans are mountain stable; many mountain folk grew up eating beans and Tators (potatoes) almost every day. Beans are cheap and when fixed right are delicious. Beans are an excellent source of fiber.
To Prepare Recipe
It is best to par boil beans first. This is when you boil the beans for about 2 hours. Then cool and allow to sit in the refrigerator overnight. This method cooks the beans faster. After the beans have set over night, drain the water off. Add another 2-4 quarts of fresh water. Add salt, meat or grease. Boil beans for another 2 hours or until mushy.
I usually cook my beans without the par boil method. I put the beans in a crock-pot, fill with water, and add seasoning, meat, and salt