This was the second try at making this split pea soup which was provided to me by my friend Angie courtesy of her mother. Angie had been the source of the highly regarded Spicy Caribbean Chicken Soup and this one is just as good.

If there’s one ingredient that really makes this soup work, it has to be the smoked ham flavour. From the very first few steps of making this soup, the smoky taste is infused into the broth and carries through right until the end. The ham and split peas just seem to be a natural combination and both compliment the other very well.

While the soup takes lots of hours to make from a start to finish perspective, there’s actually very little real work involved. Most of the hours are consumed just letting things simmer.

Angie passed on this recipe to me which she said was originally her Mum’s. While I’m curious about the origins of this recipe, I dare not ask as I want to maintain my impression that it has been in Angie’s family for generations – carefully passed down from mother to daughter over the years. I’ll be disappointed to learn that Angie’s Mum lifted the recipe out of a woman’s magazine last month.

While I have made some minor changes to the recipe, I’ll give all of the credit to Angie and her mother for the Easy Palese Split Pea Soup recipe here (or an unnamed woman’s magazine as the case may be).

Baden