Vintage Betty Crocker Split Pea Soup: A Hearty Classic

The aroma still takes me back. It’s a chilly November evening, the kind where the first tentative flakes of snow are swirling outside the kitchen window. My grandmother, her hands dusted with flour from some earlier baking adventure, is stirring a large pot on the stove. That distinctive, earthy scent of simmering split peas, ham, and vegetables fills the air, a promise of warmth and comfort that only her split pea soup could deliver. It wasn’t just a meal; it was a hug in a bowl, a taste of home that transcended generations.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 0 minutes
• Total Time: 2 hours 20 minutes
• Servings: 4-6
• Dietary Type: Varies (can be gluten-free and dairy-free depending on ham and serving additions)

Ingredients

• 2 cups dried split peas
• 2 quarts water
• 1 lb ham hocks or 1 ham bone
• 1 medium onion, finely chopped (about 1/2 cup)
• 1 cup finely chopped celery
• 1 sprig parsley
• 1/4 teaspoon pepper
• 2 medium carrots, thinly sliced
• Milk or water (optional, for thinning)
• Salt (to taste)

Equipment Needed

• Large saucepan or Dutch oven
• Knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Begin by rinsing the dried split peas thoroughly under cold water. This removes any debris and helps ensure even cooking.

2. In a large saucepan or Dutch oven, combine the rinsed split peas and the water. Bring the mixture to a boil over high heat. Once boiling, let it boil for 2 minutes. This initial boiling helps break down the peas and release their starch.

3. Remove the saucepan from the heat, cover it tightly, and let the mixture stand for 1 hour. This soaking period allows the peas to further soften, reducing the overall cooking time.

4. After the soaking period, add the ham hocks or ham bone, finely chopped onion, finely chopped celery, parsley sprig, and pepper to the saucepan. Return the mixture to a boil over high heat.

5. Once boiling, reduce the heat to low. Cover the saucepan and allow the soup to simmer gently for 1 1/2 hours. This slow simmering allows the flavors to meld together beautifully and the ham to infuse the soup with its smoky essence.

6. After 1 1/2 hours, add the thinly sliced carrots to the soup. Cover the saucepan again and continue to simmer until the carrots are tender and the soup has reached your desired consistency, approximately 30 minutes. The total simmering time, including the initial 1 1/2 hours, will be 2 hours. Keep an eye on the water level; add a little more if it seems too thick.

7. Remove the ham bone or ham hocks from the soup. Allow them to cool slightly. Once cool enough to handle, trim any meat from the bone and add the meat back into the soup. Discard the bone and any excess fat or gristle.

8. If you prefer a thinner consistency, stir in milk or water until you reach your desired thickness.

9. Finally, season the soup to taste with salt. Remember that the ham will already contribute a significant amount of salt, so add it judiciously.

Expert Tips & Tricks

• Smoked ham hocks are preferable for a richer, smokier flavor. If you can’t find them, you can add a teaspoon of smoked paprika to enhance the smoky notes.
• For a smoother soup, use an immersion blender to partially puree the soup after removing the ham bone. Be careful not to over-blend, as you still want some texture.
• If you’re short on time, you can skip the initial soaking step, but the soup will require a longer simmering time.
• The parsley sprig adds a subtle herbal note. You can also add other herbs like thyme or bay leaf for a more complex flavor. Remember to remove the bay leaf before serving!
• To easily remove the meat from the ham hock or bone, use two forks to shred it.

Serving & Storage Suggestions

Serve this hearty split pea soup hot, garnished with a dollop of sour cream or a swirl of olive oil, if desired. A crusty bread or grilled cheese sandwich makes a perfect accompaniment. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. To reheat, simply simmer gently on the stovetop or microwave until heated through. You may need to add a little water or broth to restore the original consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	662.1 kcal	N/A
Calories from Fat	226 g	34%
Total Fat	25.1 g	38%
Saturated Fat	8.5 g	42%
Cholesterol	77.1 mg	25%
Sodium	133.9 mg	5%
Total Carbohydrate	65.8 g	21%
Dietary Fiber	26.9 g	107%
Sugars	11 g	N/A
Protein	44.3 g	88%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the ham hocks or bone and use vegetable broth instead of water. Add a teaspoon of smoked paprika for a smoky flavor. Consider adding diced potatoes or sweet potatoes for extra heartiness.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Dairy-Free: Use water or a plant-based milk alternative like almond or soy milk to thin the soup, if needed. Ensure any toppings, like sour cream substitutes, are also dairy-free.
• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the label of your ham hocks or bone to ensure they haven’t been processed with any gluten-containing ingredients.
• Ham Alternatives: You can use smoked turkey legs or bacon as a substitute for ham hocks. If using bacon, crisp it up before adding it to the soup.

FAQs (Frequently Asked Questions)

Q: Can I make this soup in a slow cooker?
A: Yes! Combine all ingredients (except the carrots and any milk/water for thinning) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the carrots during the last hour of cooking.

Q: How do I prevent split peas from becoming mushy?
A: Avoid overcooking the soup. Simmering gently is key. Also, don’t stir the soup too frequently, as this can break down the peas.

Q: Can I use green lentils instead of split peas?
A: While you can substitute green lentils, the flavor and texture will be different. Lentils cook faster than split peas, so reduce the simmering time accordingly.

Q: The soup is too thick. How do I thin it?
A: Stir in more water, broth, or milk (dairy or non-dairy) until you reach your desired consistency.

Q: Can I freeze split pea soup?
A: Yes, split pea soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the soup will expand when frozen.

Final Thoughts

Vintage Betty Crocker Split Pea Soup isn’t just a recipe; it’s a testament to the enduring power of simple, wholesome ingredients and time-honored cooking techniques. This soup, with its comforting flavors and satisfying texture, is perfect for a chilly evening or a cozy weekend lunch. Don’t be afraid to experiment with variations and substitutions to make it your own. So, pull out your Dutch oven, gather your ingredients, and embark on a culinary journey back to the heartwarming flavors of tradition. I encourage you to try this recipe and share your feedback. Pair it with a simple green salad and a glass of crisp white wine for a complete and satisfying meal. Enjoy!