Soup's Up - Split Pea Soup with Pic

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick lunch
and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I just
stir the jars before warming. I will serve this with garlic bread made
from a French baguette with yogurt & fruit for desert. As mentioned in
another reply, split pea soup is one of the cheapest soups you can make
and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

I make and freeze pea soup for meet nights but there's something about
the smell of it in the kitchen on a Sunday afternoon. My two like navy
beans in it too.
Autumn is soup time in my part of NY and anything that can go in gets
tossed into the pot.
Your soup looks deelicious.

~patches~ said:

It's that time of year when I make a lot of soups. I just finished up

my

Quoted message said:

split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick

lunch

Quoted message said:

and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I

just

Quoted message said:

stir the jars before warming. I will serve this with garlic bread

made

Quoted message said:

from a French baguette with yogurt & fruit for desert. As mentioned

in

Quoted message said:

another reply, split pea soup is one of the cheapest soups you can

make

Quoted message said:

and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

It's the best! Split pea soup is my alltime favorite!!!

If I had a choice of cheeseburgers or split pea soup, I'd pick the soup!

🙂))

--
Andy

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

It's that time of year when I make a lot of soups. I just finished up

my

Quoted message said:

split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick

lunch

Quoted message said:

and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I

just

Quoted message said:

stir the jars before warming. I will serve this with garlic bread

made

Quoted message said:

from a French baguette with yogurt & fruit for desert. As mentioned

in

Quoted message said:

another reply, split pea soup is one of the cheapest soups you can

make

Quoted message said:

and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

It's the best! Split pea soup is my alltime favorite!!!

If I had a choice of cheeseburgers or split pea soup, I'd pick the soup!

🙂))

--
Andy

Oh, I would, too, Andy, unless the burger was really, really, really, really
rare, grilled over lump with hickory, and had swiss cheese, mushrooms,
sauteed onions, avocado, lettuce, tomato and BBQ sauce on it. But then
again, it's much more simple to heat up a bowl of soup. LOL.

kili

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup that
we eat fresh made and I always can a few jars up for a quick lunch and the
kids who don't make large batches of soup. The orange you see around the
jars is carrots that for some reason rise to the top. I just stir the
jars before warming. I will serve this with garlic bread made from a
French baguette with yogurt & fruit for desert. As mentioned in another
reply, split pea soup is one of the cheapest soups you can make and it is
so good! I always make a couple of batches of the Quebec style pean soup
using yellow peas, salt pork, and a ham bone. I don't care for just
adding water to either soup so always add a ham bone for more flavour.
http://tinypic.com/eiqeea.jpg

Thanks for your pictures. My DH LOVES green pea soup. I prefer the yellow
peas type. What do you call them? Here I get yellow peas under the name of
"Swedish peas." Not easy to find either. Which reminds me I'd better put
them on my list to look for. I've been thinking about going to Walton's
(on-line) also and see what I would like to order, but transportation from
Idaho to Virginia is a LONG way(S).
I particularly like parsnips/turnips in my yellow peas/Swedish peas.
Dee Dee

kilikini said:

Quoted message said:

It's the best! Split pea soup is my alltime favorite!!!

If I had a choice of cheeseburgers or split pea soup, I'd pick the
soup!

🙂))

--
Andy

Oh, I would, too, Andy, unless the burger was really, really, really,
really rare, grilled over lump with hickory, and had swiss cheese,
mushrooms, sauteed onions, avocado, lettuce, tomato and BBQ sauce on
it. But then again, it's much more simple to heat up a bowl of soup.
LOL.

kili

LOL! You present a SOLID case for the cheeseburger. 🙂

--
Andy

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Quoted message said:

It's the best! Split pea soup is my alltime favorite!!!

If I had a choice of cheeseburgers or split pea soup, I'd pick the
soup!

🙂))

--
Andy

Oh, I would, too, Andy, unless the burger was really, really, really,
really rare, grilled over lump with hickory, and had swiss cheese,
mushrooms, sauteed onions, avocado, lettuce, tomato and BBQ sauce on
it. But then again, it's much more simple to heat up a bowl of soup.
LOL.

kili

LOL! You present a SOLID case for the cheeseburger. 🙂

--
Andy

Every now and then it's just got to be done. :~) My husband always wants
to fry them rather than grill, so I don't do burgers anymore. I need a fix!
Come on, help me out, Andy! :~D

kili

kilikini said:

Every now and then it's just got to be done. :~) My husband always
wants to fry them rather than grill, so I don't do burgers anymore. I
need a fix! Come on, help me out, Andy! :~D

kili

Heh heh heh. If I had a charcoal grill it'd be a pleasure! Alas...
soup?? 🙂

--
Andy
http://tinyurl.com/dzl7h

The picture was nice, but where is the recipe?

Joan

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick lunch
and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I just
stir the jars before warming. I will serve this with garlic bread made
from a French baguette with yogurt & fruit for desert. As mentioned in
another reply, split pea soup is one of the cheapest soups you can make
and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

~patches~ said:

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick lunch
and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I just
stir the jars before warming. I will serve this with garlic bread made
from a French baguette with yogurt & fruit for desert. As mentioned in
another reply, split pea soup is one of the cheapest soups you can make
and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

What's that white thingie?

"Joan in GB-W" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The picture was nice, but where is the recipe?

Joan

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup
that we eat fresh made and I always can a few jars up for a quick lunch
and the kids who don't make large batches of soup. The orange you see
around the jars is carrots that for some reason rise to the top. I just
stir the jars before warming. I will serve this with garlic bread made
from a French baguette with yogurt & fruit for desert. As mentioned in
another reply, split pea soup is one of the cheapest soups you can make
and it is so good! I always make a couple of batches of the Quebec
style pean soup using yellow peas, salt pork, and a ham bone. I don't
care for just adding water to either soup so always add a ham bone for
more flavour.
http://tinypic.com/eiqeea.jpg

Here's mine

-= Exported from BigOven =-

My Canadian Pea Soup

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:

-= Ingredients =-
1 c Split peas
3 c Water ; cold
2 lb Smoked ham ; shank or bone
3 qt Water ; boiling
1 Onion ; chopped
0 Celery leaves
1 ts Salt
2 Carrots ; minced

-= Instructions =-
Wash and sort peas; soak in cold water overnight. Drain and place in a
large pot; add water, ham bone, onion, celery leaves, carrots, salt. Bring
to a boil; reduce heat and simmer until peas are very tender, about 2
hours, adding more water if needed. Remove ham; chop and return to soup.
Season to taste with salt and pepper. Also freezes well. Enjoy.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

MoM

~patches~ said:

It's that time of year when I make a lot of soups. I just finished up my

Quoted message said:

http://tinypic.com/eiqeea.jpg

Dang, you just derailed my plan to make up a batch of minestrone.
Your pix were just too too good. I hadda go down and get some dried
split peas, ham hocks, and carrots. I'm sure I'll forgive you upon my
first spoonful. 😉

nb

I always enjoy your posts...and pictures..and need to ask you a
question. You often can things...like this soup and some of your
sauces..and I'm wondering if you process them in a pressure cooker or
in a hot water bath. I often freeze soups, but having them ready to go
in the cupboard would be even more convenient. (quicker)

Thanks,

jillie
Roseville, CA

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

It's that time of year when I make a lot of soups. I just finished up my
split pea soup. This is a traditional French Canadian green pea soup that
we eat fresh made and I always can a few jars up for a quick lunch and the
kids who don't make large batches of soup. The orange you see around the
jars is carrots that for some reason rise to the top. I just stir the
jars before warming. I will serve this with garlic bread made from a
French baguette with yogurt & fruit for desert. As mentioned in another
reply, split pea soup is one of the cheapest soups you can make and it is
so good! I always make a couple of batches of the Quebec style pean soup
using yellow peas, salt pork, and a ham bone. I don't care for just
adding water to either soup so always add a ham bone for more flavour.
http://tinypic.com/eiqeea.jpg

Unbelievable! I've never canned a soup! I didn't know that one could made it
!
GOOD!
Pandora

BEAUTIFUL JOB-ENJOY YOUR POSTS AND THE PICTURES ADD SO MUCH TO
THEM,THANKS

notbob said:

~patches~ said:

It's that time of year when I make a lot of soups. I just finished up my

Quoted message said:

http://tinypic.com/eiqeea.jpg

Dang, you just derailed my plan to make up a batch of minestrone.
Your pix were just too too good. I hadda go down and get some dried
split peas, ham hocks, and carrots. I'm sure I'll forgive you upon my
first spoonful. 😉

nb

Anything to help 🙂 I hope your soup turned out great!

~patches~ said:

Jillie, anything low acid like soups, stews, beans, etc are processed in
a pressure cooker. Anything high acid like pickles, jams, jellies, and
some tomato items are processed using a boiling water bath. Canning
saves my freezer space for the more expensive items like meats, fish, &
poultry as well as those things that don't can as well like broccoli.
The nice thing about the canned goodies is they are ready to use with no
waiting for thawing 🙂

Patches, I have so much admiration for the work you do all year to keep
your family well-fed and your expenses down. Where do you get all that
energy?

Carol

jillie said:

I always enjoy your posts...and pictures..and need to ask you a
question. You often can things...like this soup and some of your
sauces..and I'm wondering if you process them in a pressure cooker or
in a hot water bath. I often freeze soups, but having them ready to go
in the cupboard would be even more convenient. (quicker)

Thanks,

jillie
Roseville, CA

Jillie, anything low acid like soups, stews, beans, etc are processed in
a pressure cooker. Anything high acid like pickles, jams, jellies, and
some tomato items are processed using a boiling water bath. Canning
saves my freezer space for the more expensive items like meats, fish, &
poultry as well as those things that don't can as well like broccoli.
The nice thing about the canned goodies is they are ready to use with no
waiting for thawing 🙂

~patches~ said:

Thanks Pandora 🙂 I can everything - meats, veggies, soups, stews,
chutneys, salsas, jams, jellies, pickles, relishes, ketchups - you

name

Quoted message said:

it and I likely can it in some form or another.

~patches~

YOU should have a cooking show on FOOD-TV!!!!!!!!

--
Andy
http://tinyurl.com/dzl7h