I grew up eating this “stick to your ribs” soup on many a Friday night. It is my Grandma Jeannie’s recipe passed down through her mother Great Grandma Sarah who, no doubt, learned it from Great Great Grandma Ida. I can still see my incredibly elegant Mother picking up the big sloppy bones dripping with vegetables and herbs and sucking the meat and marrow from them. They were that good! My brother and I enjoyed the sliced hot dogs floating on top. I worked on this recipe for a while before I reached my perfect taste memory. Here it is.
Prep time: 30 minutes
Split Pea Soup
By March 24, 2014Published:
- 10 Servings
- 7-8 beef bones
- 1 pound Chuck Meat cut into small chunks
- 1 pound Green Split Peas
- 2 medium onions peeled and diced
- 3 medium leeks-white part only rinsed and sliced
- 2 medium parsnips peeled,halved,sliced
- 4 large Celery Stalks washed,halved sliced
- 2 Large Carrots peeled,halved,sliced
- 1 small celery root peeled, diced
- 2 teaspoons Salt
- 1 small bunch Italian flat leaf parsley washed, stems removed
- 1 small bunch dill
- 3 Optional-frankfurters boiled and sliced
- 1 large soup pot with cover
- Rinse bones. Place them in bottom of soup pot and cover with water. Bring to a boil. Remove bones and discard water. Return bones to pot. Add meat and split peas. Cover with water. Bring to a rollicking boil. Remove the foam that rises to the top. Add salt plus all vegetables, parsley and dill. Add enough water to almost cover the vegetables. Bring to a boil and then reduce to a simmer. Cover the pot and cook three hours or more until meat is falling apart.
- To serve: Place a bone on the bottom of each soup bowl and ladle the soup over it. Scatter sliced franks over the top if desired.
- Note: This soup thickens a lot overnight. Add one cup water to it to bring soup to the right consistency. Don't add too much water. This is supposed to be a thick chunky soup.