Time for another cooking/canning post.  This weekend, I was in the mood to make and can a soup that was inexpensive to make.  I decided to make Split Pea With Ham Soup.  This was one of my favorite soups growing up (probably because it had ham in it). It was a really easy soup to make but, it was time consuming (an hour and a half just to make the soup). The total cost of the ingredients to make the soup was around five bucks!

The recipe is from the Ball Blue Book Guide to Preserving:

Yields 5 pints or 2 quarts

  • 1 (16 ounce) package dried split peas
  • 2 quarts water
  • 1 1/2 cups sliced carrots (about 3 medium)
  • 1 cup chopped onion (about 1 medium)
  • 1 cup diced, cooked ham
  • 1 bay leaf
  • 1/4 teaspoon allspice (I substituted a pinch of ground cloves, because that’s what I had on hand)
  • Salt and pepper to taste
Combine dried peas and water in a large saucepot. Bring to a boil; reduce heat.  Cover, simmer about 1 hour or until peas are soft.  If a smooth soup is desired, puree in a food processor or food mill (I chose not to puree).  Return puree to saucepot.  Add remaining ingredients and simmer 30 minutes.  If mixture is too thick, add boiling water.  Ladle hot soup into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour 30 minutes at 10 pounds pressure in a steam-pressure canner.
After filling the jars, I had enough left for a bowl for lunch, and it was mighty tasty! I can’t wait to be eating this soup in the fall or winter.  It might not even last that long!

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