Mormon Split Pea Soup
A hearty, comforting split pea soup with tender meatballs, vegetables, and savory flavors, perfect for warming family dinners and cold days.
Ingredients
Instructions
- Wash split peas in cold water.
- Combine peas, carrots, half of the diced onion, celery, and 8 cups of water in a 5-quart kettle.
- Bring to a boil over high heat.
- Reduce heat and simmer for 1 hour, stirring occasionally.
- In a 12-inch skillet, cook the remaining celery and onion over medium heat until tender, stirring occasionally.
- Remove vegetables with a slotted spoon and place in a large bowl.
- Add ground pork, bread crumbs, sage, 2 tablespoons of water, and 1 teaspoon of salt to the vegetables. Mix well.
- Shape the mixture into 1-inch meatballs.
- Cook meatballs in the drippings over medium heat until browned.
- Drain meatballs on paper towels.
- Add potatoes, pepper, and 2 1/2 teaspoons of salt to the split pea mixture.
- Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- Add meatballs to the soup, cover, and cook for an additional 15 minutes, stirring occasionally.
Tips & Substitutions
For a heartier soup, consider adding diced ham or bacon as a substitution for ground pork. If you want a vegetarian version, you can use vegetable broth and omit the meat. Make sure to rinse the split peas thoroughly to remove any debris. Adding a splash of vinegar or lemon juice just before serving can enhance the flavors beautifully.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or thyme for added flavor. It pairs wonderfully with crusty bread or a side salad for a complete meal. For a twist, try pairing it with Fiddlehead Casserole for a delightful contrast in textures and flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water to loosen the soup, then heat on the stove over medium-low, stirring occasionally until warmed through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Mormon Split Pea Soup contains roughly 654 calories, with 27g protein, 78g carbohydrates, and 26g fat. It is an excellent source of protein (53% of the Daily Value), potassium (28% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1624mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried herbs instead of fresh in this recipe?
Yes, you can use dried herbs; just remember that dried herbs are more potent than fresh. Use about one-third of the amount called for fresh herbs. For instance, if the recipe calls for 1 teaspoon of fresh sage, use about 1/3 teaspoon of dried sage.
How can I make this soup thicker?
To thicken the soup, you can blend a portion of the split pea mixture with an immersion blender or a regular blender, then stir it back into the pot. Alternatively, you can add more potatoes or even a tablespoon of cornstarch mixed with water to achieve the desired consistency.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).