Split Pea Soup

This soup will cook faster if you start with hot water. Serve it with corn bread or, my favorite, grilled cheese sandwiches.

Southern Style Split Pea Soup


1 pound dry split peas, picked over and rinsed

1 or 2 ham hocks

3 carrots, peeled and finely chopped

1 onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, minced

1 bay leaf

6 to 8 cups water, preferably hot

1/4 cup fresh flat-leaf parsley, finely chopped

salt and pepper to taste


Set Sun Oven out to preheat.

In a large pot, combine the first 8 ingredients, spit peas through water, cover and cook in the Sun Oven until the peas are very soft and falling apart, 1 1/2 to 2 hours. Discard the bay leaf. Remove ham hocks, cut meat off the bones and chop. Use an immersion blender to puree the soup until smooth. Return the chopped ham back to the pot. Stir in the parsley and season to taste with salt and pepper.

Makes 8 servings.

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