Mormon Split Pea Soup: A Hearty Classic

The first time I tasted split pea soup, I was huddled around a campfire on a family camping trip in the Utah mountains. The air was crisp, scented with pine, and the sky was a tapestry of stars. My grandma, a woman who could coax flavor from the simplest ingredients, ladled out steaming bowls of this vibrant green soup. The savory broth, tender peas, and tiny, flavorful meatballs warmed me from the inside out. It wasn’t just the taste; it was the feeling of warmth, family, and simple, satisfying comfort that made it unforgettable. That memory, that feeling of home, is what I aim to recreate every time I make this recipe.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 2 hours 10 minutes
• Servings: 10-12
• Yield: Large pot of soup
• Dietary Type: Can be Gluten-Free, Dairy-Free (see variations)

Ingredients

• 1 lb dried split peas

• 8 cups cold water

• 1 cup onion, chopped

• ½ cup celery, chopped

• 2 teaspoons salt

• ½ teaspoon dried marjoram

• ¼ teaspoon black pepper

• 1 lb ground pork

• ¾ teaspoon ground sage

• ¾ teaspoon salt

• ⅛ teaspoon black pepper

• 3 potatoes, peeled and diced (3 cups)

Equipment Needed

• Large kettle or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife
• Mixing bowl

Instructions

1. Begin by rinsing the split peas thoroughly under cold water. This removes any debris and helps to ensure a cleaner flavor.
2. In a large kettle or Dutch oven, combine the rinsed split peas, cold water, chopped onion, chopped celery, 2 teaspoons salt, marjoram, and ¼ teaspoon black pepper.
3. Bring the mixture to a boil over high heat. Once boiling, cover the pot, reduce heat, and simmer until the peas are tender, which should take approximately 1 hour. It’s important to simmer gently to prevent scorching and ensure even cooking. Do not drain the soup after the peas are cooked.
4. While the peas are simmering, prepare the meatballs. In a separate mixing bowl, combine the ground pork, sage, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly distributed.
5. Shape the pork mixture into approximately 24 small meatballs, each about 1-inch in diameter. This size ensures they cook through quickly and are easy to eat in the soup.
6. Once the split peas are tender, drop the meatballs and diced potatoes into the simmering soup.
7. Return the soup to a boil, then reduce heat, cover, and simmer for an additional 20 minutes, or until the potatoes are tender.
8. Finally, adjust the seasoning to taste. Add more salt and pepper as needed. Remember that flavors often meld and intensify as the soup sits, so taste it again after it has rested for a few minutes.

Expert Tips & Tricks

• Soaking the peas: While not strictly necessary, soaking the split peas in cold water for a few hours (or even overnight) can help to shorten the cooking time and improve their texture. Drain the soaking water before adding the peas to the soup.
• Browning the meatballs: For a richer flavor, you can lightly brown the meatballs in a skillet before adding them to the soup. Be sure to drain off any excess grease before adding them to the pot.
• Vegetarian Variation: To make this soup vegetarian, omit the meatballs and use vegetable broth instead of water. You can add extra vegetables like carrots, parsnips, or turnips for added flavor and nutrition.
• Thickness: If you prefer a thicker soup, you can use an immersion blender to partially puree the soup after the potatoes are cooked. Be careful not to over-blend, as you want to retain some texture.
• Spice It Up: Add a pinch of red pepper flakes to the meatball mixture or the soup itself for a touch of heat.
• Make Ahead: This soup is excellent for making ahead. In fact, the flavors often improve after a day or two in the refrigerator.

Serving & Storage Suggestions

Serve this hearty split pea soup hot, garnished with a dollop of sour cream or plain yogurt (optional), a sprinkle of fresh parsley, or a swirl of olive oil. It’s delicious served with crusty bread or grilled cheese sandwiches.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

Nutritional Information

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	331 kcal	–
Total Fat	10.2 g	15%
Saturated Fat	3.7 g	18%
Cholesterol	32.7 mg	10%
Sodium	686 mg	28%
Total Carbohydrate	40.3 g	13%
Dietary Fiber	13.4 g	53%
Sugars	4.9 g	–
Protein	20.3 g	40%

Variations & Substitutions

• Gluten-Free: Ensure the ground pork and any seasonings used are gluten-free. This recipe is naturally gluten-free if those simple adjustments are made.
• Dairy-Free: Omit the sour cream or yogurt garnish. This recipe is easily made dairy-free.
• Vegan: As mentioned above, omit the ground pork meatballs. Consider adding smoked paprika to the soup base for a hint of smoky flavor reminiscent of ham often found in split pea soup. You can also use vegetable broth instead of water for added flavor.
• Ham Hock: For a more traditional split pea soup flavor, add a smoked ham hock to the soup while it simmers. Remove the ham hock before serving and shred the meat, then return it to the soup.
• Different Herbs: Experiment with different herbs, such as thyme, rosemary, or bay leaf, to add your own unique twist to the flavor.

FAQs (Frequently Asked Questions)

Q: Can I use yellow split peas instead of green?
A: Yes, you can! Yellow split peas will work just as well and have a slightly milder flavor than green split peas. The cooking time will be similar.

Q: Do I have to make the meatballs?
A: No, the meatballs are optional. You can omit them entirely for a simpler soup, or substitute with diced ham or cooked bacon for a different flavor profile.

Q: How can I prevent the soup from sticking to the bottom of the pot?
A: Stir the soup occasionally during simmering to prevent it from sticking. Using a heavy-bottomed pot can also help distribute heat more evenly.

Q: Can I add other vegetables to the soup?
A: Absolutely! Carrots, parsnips, turnips, or even spinach can be added for extra flavor and nutrition. Add them along with the potatoes to ensure they cook through.

Q: How do I thicken the soup if it’s too thin?
A: You can thicken the soup by partially pureeing it with an immersion blender or by mashing some of the potatoes with a fork. Alternatively, you can mix a tablespoon of cornstarch with a little cold water to form a slurry, then stir it into the simmering soup and cook for a few minutes until thickened.

Final Thoughts

This Mormon Split Pea Soup recipe, passed down and adapted over time, is more than just a meal; it’s a comforting hug in a bowl. I encourage you to try it, to tweak it to your own taste, and to share it with the people you love. Whether you’re recreating a cherished memory or creating a new one, this soup is sure to bring warmth and satisfaction to your table. And if you make any interesting variations, please share in the comments below! I’d love to hear about your culinary adventures. Pair it with a simple green salad and some crusty bread for a complete and satisfying meal.