I've been searching for new soups to add to my canning pantry - this one sounded great. I made some to taste test first and love it. I suggest using vegetable stock in place of the water if you can. ~Enjoy! Diane
Split Pea Soup with Ham
2 cups dried split peas
2 quarts water (or vegetable stock)
1 cup onion, chopped
1 1/2 cups carrots, sliced
1 cup cooked ham, diced
1 bay leaf
1/4 tsp. allspice or 1/4 tsp sage
1 tsp garlic powder, or to taste
Sea Salt, to taste
ground pepper, to taste
Rinse peas clean under cold running water & drain.
Combine dried peas and water or stock in a large stockpot. Bring to a boil.
Reduce heat and simmer, covered, about 1 hour or until peas are soft.
If a smooth soup is desired put mixture through food processor, food mill or use an immersion blender in stockpot. (I held back about 2 cups of peas from being blended, used my immersion blender and then added the peas I held out - back to my stockpot)
Add the remaining ingredients and simmer gently, about 30 minutes. If mixture is too thick add boiling water or stock. Remove bay leaf.
Ladle hot SOLIDS into hot jars until HALF FULL then top with liquid from soup, leaving 1" head-space. Remove any air bubbles and add more liquid if needed..
Wipe jar rims clean with a paper towel dampened with vinegar. .
Place lids and rings on jars, tightening rings finger tight.
Process pints for 75 minutes, and quarts. for 90 minutes at 10 lbs. pressure in a weighted pressure canner, 11 pounds for a dial gauge pressure canner. Adjusting for elevation, if applicable.
Yield: Approx 5 pints
Photos by: Diane Baker for Canning and Cooking at Home
Recipe Adapted from: Ball Guide to Preserving