Great video! You should do a comparison between recipes that you and your wife both cook, since she does things differently. That would be fun! Split pea is too mushy for me, but I may give it another try now. Question: is your wife Native American?
My mother was French Canadian, so there were many winter days when I was growing up that I came home from school to a steaming bowl of split pea soup. I love it to this day. One thing I discovered by accident...if you're ever making a boiled dinner, you know, with corned beef or ham and cabbage, potatoes carrots, onion (in my family some peppercorns, cloves and bay leaves were also added to the cooking water) be sure to save the cooking water. Use this to make your pea soup and it's really out of this world. Thanks for another great one!
This is delicious with Lima beans or any white beans as well. I learned this from my Norwegian second mother and it is definitely part of my post St. Patrick’s Day winter soup menu.
Quick thought on the ham issue: The classic recipes I learned in culinary always removed the hock after 1/2 to 2/3 of the way through the cook. As the soup continues cooking, the hock cools down and you remove the little bit of ham there is (hint: there's more than you'd imagine!) and dice it up to add at the end. The hock has a lot...maybe too much ham flavor for that amount of soup. If it were I, I'd make twice the amount of coup- using your recipe- for the hock + diced ham recipe. Just the hock for this smaller amount. Just discovered your channel a week or so ago and am enjoying them so far. Good solid recipes that are flexible, good technique- and a really fine panel of judges! Thanks for taking the time and making the effort to make these vids for all of us! p.s. are you going to explain the tomato gravy thing that always seems to accompany Italian Christmases??? I had a boss decades ago now who schooled me and my staff in the fine art of delicious family-style Italian dishes. She knew her stuff, and It was a treat! Cheers!
Great authentic recipe. My mom made this with the ham hock but no ham. We could barely afford the ham hock. Less veggies. More garlic. She used water. Really the flavor comes from the ham and the peas. Garlic and onion and olive oil because we are Italian. Simmered for a long time. Builds flavor. Mom used crusty Italian bread as croutons but didn’t toast, just dressed with EVOO. Perfect on a cold rainy night. Thanks for the memories.
I bought the Better Than Bouillon ham base and it was a game changer for me. Sometimes I get a craving for split pea soup and I don't really have ham hocks laying around (I usually have vacuum sealed ham I've chopped in my freezer though). So I add the ham base to the soup, and it makes it taste like it was cooked with a ham hock for hours. And in the Instant Pot it's even quicker. Throw in the chopped ham and boom done!
I love this channel so much. It's so wholesome and genuine, which is a difficult combination to achieve. The way you look at your family members is how everyone wants to be looked at.
There are many ways to make this one. You could use just chopped ham, a ham bone, or my favorite a smoked ham hock The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Thanks as always for liking my videos
Can you please talk a bit more or make a video on where you get your meat like ham hocks or cooked ham? Shopping for this stuff varies so much even in the U.S. so it would be helpful to know what to look for or what kind of supermarket or butcher shop to go to. Thanks for the video!
@@oscarfelix1952 I suppose you could freeze the ham hock but I think most of the flavor would be cooked out of it after simmering in split pea soup for 3 hours. If you put it in the refrigerator or freezer with the intention of reusing it, I would try to use it within a few days.
@@guacaprole You would just look for a store that sells smoked ham hocks. You could phone stores in your area and ask to speak to someone in the meat department and ask if they sell ham hocks. You could also use a smoked ham shank in place of a ham hock. Even better yet, you could use one or two smoked pork neck bones in place of a ham hock. That's what I use. They're cheaper than ham hocks or shanks but they work just as well. All three--ham hocks, shanks or neck bones--are smoked pork so thus they impart the same flavor to the soup. The only difference (aside from cost per pound) is that they come from different parts of a pig. Regardless of whether you buy hocks, shanks or neck bones, make sure that whatever you get is smoked. That's what's what matters most. As for cooked ham, you could use a ham steak. You just cut it into squares about 3/4 of an inch to an inch in size until you have enough to fill one cup's worth in a measuring cup. I always have a few ham steaks and a few packages of smoked pork neck bones in my freezer because I use them to make split pea soup, ham and bean soup, etc.
Nice recipe, my parents used to make a great yellow split pea soup with carrot, turnip, and potato. They passed away more than 10 yrs ago and I regret not getting the recipe from them, thanks for sparking a great childhood comforting memory!
Our family always had soup after Easter. The ham on the bone came out amazingly tender - almost like braised short ribs - after simmering for hours. My grandfather would also punch up canned soup for us by making homemade croutons. He’d do them in a large skillet in oil flavored with herbs.
One of thing I have found that really "brightens up" the soup and keeps it from tasting 'woody' is to add tarragon, just a pinch, and a squeeze of fresh lemon juice. This really makes the taste feel fresh and really heightens the flavors of the ham and split peas.
@@lookwhostalkin5028 It's a one # mix of beans sold in a bag, just like navy beans or split pea. It has lima beans, kidney beans, garbanzo, pink beans, split peas & lentils. It usually comes with a little packet of ham flavored seasoning, which should be thrown out as it is nothing but salt. Soak beans overnight, then cook with a ham hock or hambone like this recipe with onion, carrot & celery. Add the juice of 1 lemon, 1-2 T chili powder, 1-2 cloves of garlic, 1 bay leaf, 2 spice cloves and a 15 oz can of tomatoes & their juice. Most grocery stores carry a 15 or 16 bean soup mix. Hope this helps!
The fun of making soup is having it simmer slowly as the aroma wafts through the house on a chilly Autumn day. Just gimme a hot bowl of slowly simmered soup, a loaf of warm crusty bread, a small mixed salad drizzled with vinaigrette, and a glass of wine. It's Thanksgiving Day '22. The kids are out of town & I'm on my own. I was going to make a chili dog but now I've changed my mind. *I'll be popping "Trains, Planes, & Automobiles" into the dvd player & making THIS SOUP for dinner!* 🥰
Yum. I love soup season! Split pea is one of my favorites and definitely prefer it with the ham hock used for flavoring. Me being me, I can't resist but take the meat off to add to the pot. I personally would cut the added cooked ham into smaller pieces, but that's just me. But LOVE it bigger bits of carrot. Croutons are a MUST for this soup and all the better if home made!
@@Partyczka I am going to make split pea soup this weekend and I have a fridge full of ham, bacon, and kielbasa. Decisions, decisions...but no dog food for Torgo this winter, that's for sure.
I love the “blind” rating system, plus commentary. You have a great pair of judges; of course, James always cracks me up. Thanks for the ham hock reminder. Keep knocking us out with your great cooking and directions. Regards, Bob Campbell
Was a wet, cold night last night and so I decided to make this one. Did not disappoint. Flavorful and hearty and yes, I ate two bowls!! I have plenty of leftovers and another ham hock in the freezer for next time I decide to make this. Which I certainly will. Thanks for this one, another winner!! I really appreciate recipes like this, a very small ingredient list (with cheap ingredients) and a simple cooking process. Perfect for a Thursday night.
My wife is a vegetarian...and I make split pea soup for her all the time. No meat, no chicken stock. As he said, let the ingredients do the talking. She LOVES my version. I put considerably less onion in mine. I do add some olive oil...perhaps a 1/4 cup per batch to make up for the lack of meat.
Something so beautiful and wholesome in having James and your wife at the end of the videos! Every time I attempt something in the kitchen, the first people that I ask to try is, of course, family :) So it's always so amazing to see your family at the end of the video, makes it so much more relatable and realistic! x
The taste testers honest reviews have quickly become ‘must watch’. If you dare scratch 9.5, or heaven forbid, the elusive 10, your faithful following will know you truly earned it. Thanks to you and your wife for helping us look forward to Thursdays. Keep up the amazing work. And to quote James, “where’s the pasta”❤
This is wonderful! I made escarole and white beans soup yesterday.I have the lentil soup in freezer. I woke up sick this morning I'm going to make this when I feel better for a change. I love your ideas and your sweet family. Thank You
I can't imagine split pea without ham! OMG! But my grandma always put potatoes in hers and it was the absolute best I've ever had. I can't even make it exactly like she did and I have her recipe! I have my ham and hambone in the freezer, gonna be thawing it to make split pea very soon, as soon as Chicago has no 70 degree weather coming!
Quite right, a couple of cubed potatoes would only add to this. Soup is for trying anything that works, and a great many things do. You also can't go wrong with a heap of chopped spinach. It shrinks down to a seeming handful in no time, it's yummy, and at table the green bits dazzle your eyes amid the yellow, the pink of the ham and the orange of the carrots, and you live longer to boot.
My Eastern-European Jewish family made split pea soup with ox-tails rather than ham. Just as good as ham, I think -- but obviously different! We also threw in sliced parsnip along with the carrots and celery.
Split pea soup is an annual tradition in my house with the leftover Christmas ham bone, comfort food doesn't get much more comforting. I keep Better than Bouillon Ham Base on hand so, if I'm ever craving split pea soup and don't have ham, I can make a quick, meatless version --- often with a diced potato in the mix.
You have such a good looking family. Good for you! Keep up the good work, and ignore the "bad" reviews.. You are "killing it", and your family is beautiful. Love your wife and snuggles your son. Keep it up and I hope you make a ton of money... Your content is fantastic.
I love their honesty and that's the way it should be. Soup and pot meals are some of my best childhood memories. I could see the windows of our kitchen all steamed up before I ever got in the yard and I knew something wonderful was waiting for me inside. ❤️ 🥣
I live this one it's perfect... funny thing because of how my mom used to make it... she would run it through a blender.. not to sure if she added celery... but she'd runt the split pea plus the carrots through a blender... I run ithrough an immersion blender too... and my kids love it... do understand it might have a baby food look to it... but they love it like that.
Somebody probably already said this in the comments, but in Sweden we make a simliar soup with dried yellow peas who gets to soak in water overnight in a pot, and then put in a casserole with a salted ham shank (no smoking here) and onion, laurel, thyme, marjoram and pepper, then cooked until the peas are really soft. The meat is then picked from the fat and bone and added back to the soup. At least since the 1950s, this, accompanied by thin pancakes with jam and whipped cream is traditionally served every thursday here in Sweden, but the pea soup itself (and in many other European countries) dates back to at least the thirteenth century, with pork or with other meats or without, even accompanied by surstromming (in Sweden) for armies in the days of yore, thanks to the longevity of both those foods.
This looks wonderful, I will be making that for dinner tonight. Thank you! The ham hock, took me back to my grandmother. In the ‘50’s and with limited funds, she would make an amazing pie using smoked ham hock, and swede with fresh parsley. The combination of flavours from simple ingredients, along with her pastry, was legendary and although I have tried over the years to recreate it, I have never been able too.
This looks really good! My wife is running a 1/2 marathon this weekend and this would be the best meal for a boost. I will attempt to find ingredients tonight or tomorrow and make it for her. I don’t normally keep split peas and ham hocks on hand. Thank you!!
You nailed it once again...been making this exactly this way for literally decades! 😋 Must be the universal Long Island sensibilities --- every friend who cooked, every Greek diner made it this way. Love it!!! ❤
I just found your channel and I am obsessed! Pea soup is one of my favorites!! This is just the way I remember my grandmother making it. I made your roast beef sandwich tonight and they were a huge hit. Thank You!!
You are the fastest slicer and dicer I've ever seen. Soup looks great. We had snow last night where I live. This is the kind of soup I need when winter comes.
Yummy. One of my favorite soups. For those that don't do pork/hammock, I use smoked 🦃 neck(s). This is going on my list for this Sunday Soup Day. Thank you.
Love watching you cook. You have a style in the kitchen that is similar to mine -- a fair amount of ease with time, amounts, ingredients (like what kind of olive oil you can use). You watch the food cooking and make adjustments depending on need, without much fuss. A thorough enjoyment of the process, and a confidence that the results will be delicious. I tried your chicken fricassee recipe recently, and it was a big hit. I'll definitely try this, because I've loved split pea soup since I was a little girl.
This is a typical Dutch meal. Its called Snert over here. We put smoked sausage in it. We always eat it in winter. Look it up. Its one of my favorite meals
I enjoy watching your videos. It is such a pleasure to see you and your family working together. I feel as though I have come home watching them. It reminds me of my family in Brooklyn where I grew up. I have learned a lot watching your videos. Continued success and Thank you
Fall is by far my favorite season and one of the best things about cooler weather is SOUP. This split pea soup looks amazing and yes the ham hock is a must, imho.
For those of us who don’t eat pork, you can always use smoked turkey legs. Thanks for sharing. It’s hot here in Florida but I’m still gonna make some soup this weekend.
I just made a pot of split pea soup (with ham) last week. It is an all time favorite of mine. I have very fond memories of my grandmother's house smelling like her pea soup in the pressure cooker. I grew up eating it as a staple in our home. This looks pretty much identical to how I've been making mine (grandma's) for years. Thank you for sharing! Also I just have to say, I'm new to your channel, I grew up on Long Island and I it's like a trip down memory lane with every video. Your family is just lovely. Thank you again.
I used to have my kids rate my food WHEN I was trying something new and wanted it to be worth it to make it again - to please the majority. Glad you did it and I just made this split pea soup x 3! For a luncheon tomorrow and to freeze for when I have visitors next weekend. Thanks for the great video!
My mom made this all the time and we’re German. I will tell you what she added to it but I’m afraid people will be judging and jerks but I do remember it being delicious. Also the lentil soup the barley soups. Oh my gosh my mom was able to take the cheapest of cheapest and make it awesome.
I just made this and it is fantastic! I put a little bit of smoked Gouda on top instead of croutons… Yum! I just watched your beef and barley soup video and I can’t wait to try that next week. You are a master soup maker!!😃
Again, thanks for including your beautiful family in the video. Always appreciate the simple recipes and honest reviews from your nearest and dearest.❤️❤️
I grew up in the Midwest but now live in the South ... One thing I dearly miss are ham SHANKS! They made for the best soups and you would not need to buy slices of ham since the shank has much meat ... opposed to the hock. Keep these soup recipes coming ... It may be all we can afford to eat. Hope you are stocking up on all grains, including flours of all kinds ... Gotta tell you ... I bought a canister of dehydrated spinach and I'm in love with it ... a handful here ... a handful there ...
My family and I love your lentil soup recipe. It's really good and I can see myself making it regularly especially with winter coming up. Keep up the great recipes! 😎👍
This has always been a family favorite…thanks to my Mom for teaching us all how to cook as we grew up…my sister and I both make this for our families although she likes it much thicker than I do and apparently you like it “soupier “ like I do BUT how can you not use the ham hock after teasing us with it’s wonderful flavors😂
There is nothing more comforting then a BIG Bowl of Split pea soup 🥣 🥣 or two or three bowls 😋😋😋😋😋😋. I make a double batch of Spit pea soup and freeze it to have a nother time.
I don’t ever remember eating split pea soup. We ate a lot of beans: pinto beans, great northern beans, lima beans and navy beans. My mother cooked them with ham hocks a lot of the time, or with the pinto beans she would use hamburger meat, onion and bell pepper. My husband loved split pea soup, so we’ll have to make this. I noticed your wife ate a crouton first, so it wasn’t surprising when she gave that part 10/10. lol
Yellow Split pea soup is Sweden's national dish we been making it for atleast 1,000 years ,we use salted pork/brimed pork belly or legg and we eat it with swedish mustard (slightly sweet) and after the soup we eat thin pancakes with wipped cream and jam (the pancake tradition is not that old though) it is also a tradition to eat it every thursday here.
The quality of the ham makes the soup. I think split pea soup without the hock and the ham is just so much mush. Your method is similar to my mother's all the years I was growing up. I will be making this soup this week, with a ham hock and lots of smoked ham. Thank you for all your efforts.
My guess is that he put a prohibition on scores of 9 or higher, as I would do myself. It would merely be prudent, wouldn't it, given the skepticism of the ordinary viewer?
I haven't watched a video in a while (new job...very busy). I did enjoy this video because I haven't made split pea soup in forever! I will try this! Thanks family. 😊
Man I love your videos so much. So approachable, and I ALWAYS stay for taste test afterwards. It’s great to hear different perspectives on the food you make and it really solidifies that what you make doesn’t just appeal to the person that made it. Thanks a ton for your hard work!
i literally thought 'tough crowd' as you uttered it. i'm making this one this afternoon at your suggestion. l like garlic toast to dip, so no croutons. maybe a toasted cheese bagel. i'm gonna fire up the pressure cooker. it's time i made my first crock of split pea soup.
I agree about the potato in the soup, too. Also, to make the ham easier to eat and to make the presentation better, I always peel that skin off the ham before I cut it into pieces. That skin/rind is tough and can be difficult to chew.
I didn't have dry split peas so I used mung beans instead and if I were blindfolded I might not have known it was made with them. I made two different soups to accommodate my vegetarian wife, and both tasted damn near identical. In the veg soup I subbed the ham hock with Beyond Meat sausage patties, and a little soy-rizo. I also added potato to add body to the soup without affecting the flavor. Excellent, and easily customizable recipe. Love this channel, batting 100 thus far, satisfying each of my family members palate (my daughter being the most difficult to please, and she routinely come back for seconds since using your recipes. She needs to put some meat on her bones, and these recipes are the remedy. Thanks man!
Really like your shows. You’re a good teacher-thorough and clear. Like the way you divided the carrots. Guess applies to most any died beans-ie, navy beans. Thanks.
💝💖💗Your version of split pea soup. Personally, I fell in love with Anderson Split Pea Soup years ago at the restaurant in Santa Nella, California. So smooth and delicious and it was served as a bottomless bowl of soup. Came with the French bread and I would try to eat as many bowls as possible. The recipe can be found online so I can keep making and enjoying this wonderful soup no matter where I live. There was a plate of additions you could order with the soup that I never tried. At home I have made it with the ham bone and had additional toppings to enjoy. 🙂 Thank you for sharing your version. I love trying recipes so I will try yours. ❇❇❇
I recently made this soup and it is an exceptional recipe. The ham hock was a bit of a chore to find (had to visit a butcher to get one). My family was less than thrilled with the color but the flavor was great. Highly recommend this recipe if you like split pea soup.
I often get a smoked ham hock and I simmer it in lots of water which yields a really flavourful stock. I usually use some of this in a green lentil dish with onion, carrot, celery and some of the meat from the hock, so it's quite similar to this soup. The rest of the stock goes to make more soup. No need to be adding chicken stock as well.
There's a Black Friday Exclusive where you can get 1 free Barista's Choice Sleeve when you use my code SIPANDFEAST at cometeer.com/sipandfeast!
Great video! You should do a comparison between recipes that you and your wife both cook, since she does things differently. That would be fun! Split pea is too mushy for me, but I may give it another try now. Question: is your wife Native American?
Whatever would you use instead of meat to flavor
I'm not so sure James knows how good he's got it. I think he's probably gonna watch this in 40 years and quietly tear up a little.
Yup, family comes first
I love the fact that your family is comfortable being honest with you!
My mother was French Canadian, so there were many winter days when I was growing up that I came home from school to a steaming bowl of split pea soup. I love it to this day. One thing I discovered by accident...if you're ever making a boiled dinner, you know, with corned beef or ham and cabbage, potatoes carrots, onion (in my family some peppercorns, cloves and bay leaves were also added to the cooking water) be sure to save the cooking water. Use this to make your pea soup and it's really out of this world. Thanks for another great one!
This is delicious with Lima beans or any white beans as well. I learned this from my Norwegian second mother and it is definitely part of my post St. Patrick’s Day winter soup menu.
JA S, that sounds amazing!! Looking forward to trying it!!
growing up in Buffalo, we used the same spices, I now add cayenne pepper too. Will try the boiled dinner which sounds great, maybe adding cabbage?
Love it, also I make peas pudding in my boiled dinners of all kinds... Jigs dinner especially 🇨🇦🙏🙏🙏
I have used the leftover corned beef liquid (with 1 bottle of beer in it) to make albondigas, Mexican meatball veggie soup. It's a great base!
Quick thought on the ham issue:
The classic recipes I learned in culinary always removed the hock after 1/2 to 2/3 of the way through the cook. As the soup continues cooking, the hock cools down and you remove the little bit of ham there is (hint: there's more than you'd imagine!) and dice it up to add at the end. The hock has a lot...maybe too much ham flavor for that amount of soup. If it were I, I'd make twice the amount of coup- using your recipe- for the hock + diced ham recipe. Just the hock for this smaller amount.
Just discovered your channel a week or so ago and am enjoying them so far. Good solid recipes that are flexible, good technique- and a really fine panel of judges!
Thanks for taking the time and making the effort to make these vids for all of us! p.s. are you going to explain the tomato gravy thing that always seems to accompany Italian Christmases??? I had a boss decades ago now who schooled me and my staff in the fine art of delicious family-style Italian dishes. She knew her stuff, and It was a treat!
Cheers!
Great authentic recipe. My mom made this with the ham hock but no ham. We could barely afford the ham hock. Less veggies. More garlic. She used water. Really the flavor comes from the ham and the peas. Garlic and onion and olive oil because we are Italian. Simmered for a long time. Builds flavor. Mom used crusty Italian bread as croutons but didn’t toast, just dressed with EVOO. Perfect on a cold rainy night. Thanks for the memories.
The amount of joy he has when they eat melts my heart.
In the Netherlands, we use celeriac instead of celery and no garlic. Nice to see small changes between different parts of the world
Just found your channel and love it. Cooking for my 97 year old dad. He loves Pea Soup!
I bought the Better Than Bouillon ham base and it was a game changer for me. Sometimes I get a craving for split pea soup and I don't really have ham hocks laying around (I usually have vacuum sealed ham I've chopped in my freezer though). So I add the ham base to the soup, and it makes it taste like it was cooked with a ham hock for hours. And in the Instant Pot it's even quicker. Throw in the chopped ham and boom done!
Thanks for sharing that tip. I’ll have to look for it in the store!❤️
I love this channel so much. It's so wholesome and genuine, which is a difficult combination to achieve. The way you look at your family members is how everyone wants to be looked at.
There are many ways to make this one. You could use just chopped ham, a ham bone, or my favorite a smoked ham hock The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Thanks as always for liking my videos
Can the ham hock be saved and used again?
Can you please talk a bit more or make a video on where you get your meat like ham hocks or cooked ham? Shopping for this stuff varies so much even in the U.S. so it would be helpful to know what to look for or what kind of supermarket or butcher shop to go to. Thanks for the video!
@@oscarfelix1952 I suppose you could freeze the ham hock but I think most of the flavor would be cooked out of it after simmering in split pea soup for 3 hours. If you put it in the refrigerator or freezer with the intention of reusing it, I would try to use it within a few days.
@@guacaprole You would just look for a store that sells smoked ham hocks. You could phone stores in your area and ask to speak to someone in the meat department and ask if they sell ham hocks. You could also use a smoked ham shank in place of a ham hock. Even better yet, you could use one or two smoked pork neck bones in place of a ham hock. That's what I use. They're cheaper than ham hocks or shanks but they work just as well. All three--ham hocks, shanks or neck bones--are smoked pork so thus they impart the same flavor to the soup. The only difference (aside from cost per pound) is that they come from different parts of a pig. Regardless of whether you buy hocks, shanks or neck bones, make sure that whatever you get is smoked. That's what's what matters most.
As for cooked ham, you could use a ham steak. You just cut it into squares about 3/4 of an inch to an inch in size until you have enough to fill one cup's worth in a measuring cup. I always have a few ham steaks and a few packages of smoked pork neck bones in my freezer because I use them to make split pea soup, ham and bean soup, etc.
@@meatwad1 Thank you for taking the time to answer a couple of questions here. Disappointing that Sip and Feast can't be bothered. Unsubscribed.
Nice recipe, my parents used to make a great yellow split pea soup with carrot, turnip, and potato. They passed away more than 10 yrs ago and I regret not getting the recipe from them, thanks for sparking a great childhood comforting memory!
Our family always had soup after Easter. The ham on the bone came out amazingly tender - almost like braised short ribs - after simmering for hours.
My grandfather would also punch up canned soup for us by making homemade croutons. He’d do them in a large skillet in oil flavored with herbs.
Such a pleasure to watch these instructional videos as they have both heart and soul.
One of thing I have found that really "brightens up" the soup and keeps it from tasting 'woody' is to add tarragon, just a pinch, and a squeeze of fresh lemon juice. This really makes the taste feel fresh and really heightens the flavors of the ham and split peas.
Good idea! I used to put some lemon juice & tabasco in 15 bean soup.
@@lookwhostalkin5028 It's a one # mix of beans sold in a bag, just like navy beans or split pea. It has lima beans, kidney beans, garbanzo, pink beans, split peas & lentils. It usually comes with a little packet of ham flavored seasoning, which should be thrown out as it is nothing but salt. Soak beans overnight, then cook with a ham hock or hambone like this recipe with onion, carrot & celery. Add the juice of 1 lemon, 1-2 T chili powder, 1-2 cloves of garlic, 1 bay leaf, 2 spice cloves and a 15 oz can of tomatoes & their juice. Most grocery stores carry a 15 or 16 bean soup mix. Hope this helps!
@@nickyonstilts128 p
The fun of making soup is having it simmer slowly as the aroma wafts through the house on a chilly Autumn day. Just gimme a hot bowl of slowly simmered soup, a loaf of warm crusty bread, a small mixed salad drizzled with vinaigrette, and a glass of wine. It's Thanksgiving Day '22. The kids are out of town & I'm on my own. I was going to make a chili dog but now I've changed my mind. *I'll be popping "Trains, Planes, & Automobiles" into the dvd player & making THIS SOUP for dinner!* 🥰
Love that your family was a little critical and then at the end after the ratings they kept chowing down while you talked from behind them 🤣❤️
Delish! I added cubed Yukon gold potatoes, a little fresh thyme and a bit more stock. So good!
Looks delicious! Here in Norway I grew up with yellow pea and ham hock soup (with onion & carrots), perfect for the cold autumn days
Yum. I love soup season! Split pea is one of my favorites and definitely prefer it with the ham hock used for flavoring. Me being me, I can't resist but take the meat off to add to the pot. I personally would cut the added cooked ham into smaller pieces, but that's just me. But LOVE it bigger bits of carrot. Croutons are a MUST for this soup and all the better if home made!
I eat soup all year- summer’s included.
Almost like Polish "Grochówka"! The best soup for autumn/winter.
Throw in chopped kielbasa instead of ham?
@@Torgo1969 a lot of smoked meat, and different peas are used, and potatos added
@@Partyczka I am going to make split pea soup this weekend and I have a fridge full of ham, bacon, and kielbasa. Decisions, decisions...but no dog food for Torgo this winter, that's for sure.
I love the “blind” rating system, plus commentary. You have a great pair of judges; of course, James always cracks me up. Thanks for the ham hock reminder. Keep knocking us out with your great cooking and directions. Regards, Bob Campbell
Was a wet, cold night last night and so I decided to make this one. Did not disappoint. Flavorful and hearty and yes, I ate two bowls!! I have plenty of leftovers and another ham hock in the freezer for next time I decide to make this. Which I certainly will. Thanks for this one, another winner!!
I really appreciate recipes like this, a very small ingredient list (with cheap ingredients) and a simple cooking process. Perfect for a Thursday night.
My wife is a vegetarian...and I make split pea soup for her all the time. No meat, no chicken stock. As he said, let the ingredients do the talking. She LOVES my version. I put considerably less onion in mine. I do add some olive oil...perhaps a 1/4 cup per batch to make up for the lack of meat.
Something so beautiful and wholesome in having James and your wife at the end of the videos! Every time I attempt something in the kitchen, the first people that I ask to try is, of course, family :) So it's always so amazing to see your family at the end of the video, makes it so much more relatable and realistic! x
Absolutely delicious! Only change I made is that I put the shredded smoked ham hock meat back in the soup for more flavor. Will definitely make again.
These videos warm my heart and soul, I watch them even if I´m not super interested on making all of them.
Ilove the fact James is so willing to taste everything!
The taste testers honest reviews have quickly become ‘must watch’. If you dare scratch 9.5, or heaven forbid, the elusive 10, your faithful following will know you truly earned it. Thanks to you and your wife for helping us look forward to Thursdays. Keep up the amazing work. And to quote James, “where’s the pasta”❤
This is wonderful! I made escarole and white beans soup yesterday.I have the lentil soup in freezer. I woke up sick this morning I'm going to make this when I feel better for a change. I love your ideas and your sweet family. Thank You
It is obvious that you love to cook, and you love your family. Thank you.
I can't imagine split pea without ham! OMG! But my grandma always put potatoes in hers and it was the absolute best I've ever had. I can't even make it exactly like she did and I have her recipe! I have my ham and hambone in the freezer, gonna be thawing it to make split pea very soon, as soon as Chicago has no 70 degree weather coming!
I remember a joke from some sitcom: "pea soup is just a ham delivery system."
Quite right, a couple of cubed potatoes would only add to this. Soup is for trying anything that works, and a great many things do. You also can't go wrong with a heap of chopped spinach. It shrinks down to a seeming handful in no time, it's yummy, and at table the green bits dazzle your eyes amid the yellow, the pink of the ham and the orange of the carrots, and you live longer to boot.
I use some potato too, I think it thickens it a bit.
@@babychuma1 absolutely! I finely dice one or two potatoes for a flavorful thickner.
My Eastern-European Jewish family made split pea soup with ox-tails rather than ham. Just as good as ham, I think -- but obviously different! We also threw in sliced parsnip along with the carrots and celery.
Split pea soup is an annual tradition in my house with the leftover Christmas ham bone, comfort food doesn't get much more comforting. I keep Better than Bouillon Ham Base on hand so, if I'm ever craving split pea soup and don't have ham, I can make a quick, meatless version --- often with a diced potato in the mix.
Just started watching, ha ha definitely NOT a scripted review! Great recipes. Very doable for home cooks like me.
I've been following since the beginning, and appreciate you still keeping it real. Not just clickbait stuff but soups, etc too.
Your family is a riot. Yo are so tender with your son. We need more fathers like you.
You have such a good looking family. Good for you! Keep up the good work, and ignore the "bad" reviews.. You are "killing it", and your family is beautiful. Love your wife and snuggles your son. Keep it up and I hope you make a ton of money... Your content is fantastic.
I just love the commentary from the family. This is one of the best parts of the channel. I really like his wife
I love their honesty and that's the way it should be. Soup and pot meals are some of my best childhood memories. I could see the windows of our kitchen all steamed up before I ever got in the yard and I knew something wonderful was waiting for me inside. ❤️ 🥣
I live this one it's perfect... funny thing because of how my mom used to make it... she would run it through a blender.. not to sure if she added celery... but she'd runt the split pea plus the carrots through a blender... I run ithrough an immersion blender too... and my kids love it... do understand it might have a baby food look to it... but they love it like that.
Somebody probably already said this in the comments, but in Sweden we make a simliar soup with dried yellow peas who gets to soak in water overnight in a pot, and then put in a casserole with a salted ham shank (no smoking here) and onion, laurel, thyme, marjoram and pepper, then cooked until the peas are really soft. The meat is then picked from the fat and bone and added back to the soup. At least since the 1950s, this, accompanied by thin pancakes with jam and whipped cream is traditionally served every thursday here in Sweden, but the pea soup itself (and in many other European countries) dates back to at least the thirteenth century, with pork or with other meats or without, even accompanied by surstromming (in Sweden) for armies in the days of yore, thanks to the longevity of both those foods.
Split peas are so underrated. One of my favourite things to eat in the cold months.
This looks wonderful, I will be making that for dinner tonight. Thank you! The ham hock, took me back to my grandmother. In the ‘50’s and with limited funds, she would make an amazing pie using smoked ham hock, and swede with fresh parsley. The combination of flavours from simple ingredients, along with her pastry, was legendary and although I have tried over the years to recreate it, I have never been able too.
This looks really good! My wife is running a 1/2 marathon this weekend and this would be the best meal for a boost. I will attempt to find ingredients tonight or tomorrow and make it for her. I don’t normally keep split peas and ham hocks on hand. Thank you!!
For those who aren’t big fans of ham, I make this with beef short ribs and it comes out great.
You nailed it once again...been making this exactly this way for literally decades! 😋 Must be the universal Long Island sensibilities --- every friend who cooked, every Greek diner made it this way. Love it!!! ❤
I just found your channel and I am obsessed! Pea soup is one of my favorites!! This is just the way I remember my grandmother making it. I made your roast beef sandwich tonight and they were a huge hit. Thank You!!
he loves his dad so cute they have a nice family
You are the fastest slicer and dicer I've ever seen. Soup looks great. We had snow last night where I live. This is the kind of soup I need when winter comes.
Yummy. One of my favorite soups. For those that don't do pork/hammock, I use smoked 🦃 neck(s). This is going on my list for this Sunday Soup Day. Thank you.
Love watching you cook. You have a style in the kitchen that is similar to mine -- a fair amount of ease with time, amounts, ingredients (like what kind of olive oil you can use). You watch the food cooking and make adjustments depending on need, without much fuss. A thorough enjoyment of the process, and a confidence that the results will be delicious.
I tried your chicken fricassee recipe recently, and it was a big hit. I'll definitely try this, because I've loved split pea soup since I was a little girl.
This is a typical Dutch meal. Its called Snert over here. We put smoked sausage in it. We always eat it in winter. Look it up. Its one of my favorite meals
I enjoy watching your videos. It is such a pleasure to see you and your family working together. I feel as though I have come home watching them. It reminds me of my family in Brooklyn where I grew up. I have learned a lot watching your videos. Continued success and Thank you
If you can find them, smoked ham shanks instead of the ham hocks will change this recipe from great, to indescribably superb.
Fall is by far my favorite season and one of the best things about cooler weather is SOUP. This split pea soup looks amazing and yes the ham hock is a must, imho.
For those of us who don’t eat pork, you can always use smoked turkey legs. Thanks for sharing. It’s hot here in Florida but I’m still gonna make some soup this weekend.
I just made a pot of split pea soup (with ham) last week. It is an all time favorite of mine. I have very fond memories of my grandmother's house smelling like her pea soup in the pressure cooker. I grew up eating it as a staple in our home. This looks pretty much identical to how I've been making mine (grandma's) for years. Thank you for sharing! Also I just have to say, I'm new to your channel, I grew up on Long Island and I it's like a trip down memory lane with every video. Your family is just lovely. Thank you again.
I used to have my kids rate my food WHEN I was trying something new and wanted it to be worth it to make it again - to please the majority. Glad you did it and I just made this split pea soup x 3! For a luncheon tomorrow and to freeze for when I have visitors next weekend. Thanks for the great video!
My mom made this all the time and we’re German. I will tell you what she added to it but I’m afraid people will be judging and jerks but I do remember it being delicious. Also the lentil soup the barley soups. Oh my gosh my mom was able to take the cheapest of cheapest and make it awesome.
I’ve never seen such a good review of what you’ve cooked as you guys do. It’s so honest and actually helpful…love it. Now I’m off to find a ham hock.
I just made this and it is fantastic! I put a little bit of smoked Gouda on top instead of croutons… Yum! I just watched your beef and barley soup video and I can’t wait to try that next week. You are a master soup maker!!😃
Bruh! I'm loving your channel & family interactions. I came here for 2 Holiday recipes and now I'm hooked.🤣
My grandmother used to make split pea/ham soup, but would put in potatoes and watercress…hearty meal.
Again, thanks for including your beautiful family in the video. Always appreciate the simple recipes and honest reviews from your nearest and dearest.❤️❤️
I grew up in the Midwest but now live in the South ... One thing I dearly miss are ham SHANKS! They made for the best soups and you would not need to buy slices of ham since the shank has much meat ... opposed to the hock. Keep these soup recipes coming ... It may be all we can afford to eat. Hope you are stocking up on all grains, including flours of all kinds ... Gotta tell you ... I bought a canister of dehydrated spinach and I'm in love with it ... a handful here ... a handful there ...
My family and I love your lentil soup recipe. It's really good and I can see myself making it regularly especially with winter coming up. Keep up the great recipes! 😎👍
Hi from the UK 🇬🇧 Just made this and we are having it this evening. Absolutely gorgeous 😊
This has always been a family favorite…thanks to my Mom for teaching us all how to cook as we grew up…my sister and I both make this for our families although she likes it much thicker than I do and apparently you like it “soupier “ like I do BUT how can you not use the ham hock after teasing us with it’s wonderful flavors😂
So love the critiques at the end. Especially that Mom is part of the discussion. I hate split pea soup but I actually might try this.
There is nothing more comforting then a BIG Bowl of Split pea soup 🥣 🥣 or two or three bowls 😋😋😋😋😋😋.
I make a double batch of Spit pea soup and freeze it to have a nother time.
I don’t ever remember eating split pea soup. We ate a lot of beans: pinto beans, great northern beans, lima beans and navy beans. My mother cooked them with ham hocks a lot of the time, or with the pinto beans she would use hamburger meat, onion and bell pepper. My husband loved split pea soup, so we’ll have to make this. I noticed your wife ate a crouton first, so it wasn’t surprising when she gave that part 10/10. lol
I'm always amazed to hear how many people criticize a recipe for this ingredient or that technique! Hey, People! That's YOUR recipe, not Jim's.
I think your family are very lucky to have you cook you do a great job …well done you do great
Yellow Split pea soup is Sweden's national dish we been making it for atleast 1,000 years ,we use salted pork/brimed pork belly or legg and we eat it with swedish mustard (slightly sweet) and after the soup we eat thin pancakes with wipped cream and jam (the pancake tradition is not that old though) it is also a tradition to eat it every thursday here.
The quality of the ham makes the soup. I think split pea soup without the hock and the ham is just so much mush. Your method is similar to my mother's all the years I was growing up. I will be making this soup this week, with a ham hock and lots of smoked ham. Thank you for all your efforts.
What's really funny is the way they both kept eating it like it was ambrosia, then scored it down. Love you guys!
My guess is that he put a prohibition on scores of 9 or higher, as I would do myself. It would merely be prudent, wouldn't it, given the skepticism of the ordinary viewer?
This channel has inspired me to cook and try alot of new things. I really enjoy cooking thanks to you. Thankyou
So happy to hear that, thank you!
What a sweet family!
I haven't watched a video in a while (new job...very busy). I did enjoy this video because I haven't made split pea soup in forever! I will try this! Thanks family. 😊
Awesome! I have been waiting for NYC style Pea Soup .. I always get Pea soup when I am in Manhattan, now I can make it at home. Thanks!
Man I love your videos so much. So approachable, and I ALWAYS stay for taste test afterwards. It’s great to hear different perspectives on the food you make and it really solidifies that what you make doesn’t just appeal to the person that made it. Thanks a ton for your hard work!
I’m going to give it a 10, and that’s without tasting it. Looks amazing.
i literally thought 'tough crowd' as you uttered it. i'm making this one this afternoon at your suggestion. l like garlic toast to dip, so no croutons. maybe a toasted cheese bagel.
i'm gonna fire up the pressure cooker. it's time i made my first crock of split pea soup.
I agree about the potato in the soup, too. Also, to make the ham easier to eat and to make the presentation better, I always peel that skin off the ham before I cut it into pieces. That skin/rind is tough and can be difficult to chew.
I didn't have dry split peas so I used mung beans instead and if I were blindfolded I might not have known it was made with them. I made two different soups to accommodate my vegetarian wife, and both tasted damn near identical. In the veg soup I subbed the ham hock with Beyond Meat sausage patties, and a little soy-rizo. I also added potato to add body to the soup without affecting the flavor. Excellent, and easily customizable recipe. Love this channel, batting 100 thus far, satisfying each of my family members palate (my daughter being the most difficult to please, and she routinely come back for seconds since using your recipes. She needs to put some meat on her bones, and these recipes are the remedy. Thanks man!
Really like your shows. You’re a good teacher-thorough and clear. Like the way you divided the carrots. Guess applies to most any died beans-ie, navy beans. Thanks.
Going to have to try this out. . . love using ham hock in ham and beans in the fall as well.
I appreciated your family's honesty in the review. Same here - I like ham in the pea soup and my wife would be ok without it. I will try this recipe.
Definitely making!
💝💖💗Your version of split pea soup. Personally, I fell in love with Anderson Split Pea Soup years ago at the restaurant in Santa Nella, California. So smooth and delicious and it was served as a bottomless bowl of soup. Came with the French bread and I would try to eat as many bowls as possible. The recipe can be found online so I can keep making and enjoying this wonderful soup no matter where I live. There was a plate of additions you could order with the soup that I never tried. At home I have made it with the ham bone and had additional toppings to enjoy. 🙂 Thank you for sharing your version. I love trying recipes so I will try yours. ❇❇❇
This looks yummy! Love all your recipes!
Your recipes are the greatest! I am Québecois and I will be trying your pea soup this weekend.
Thank you. We make lentil , split pea and bean soup at least each month and look forward to the leftovers. God Bless and stay safe.
I like the idea of the smoked paprika and oil thx Jim
I recently made this soup and it is an exceptional recipe. The ham hock was a bit of a chore to find (had to visit a butcher to get one). My family was less than thrilled with the color but the flavor was great. Highly recommend this recipe if you like split pea soup.
Wonderful recipe!
I love this recipe, we make it all the time!
Love your honesty
I often get a smoked ham hock and I simmer it in lots of water which yields a really flavourful stock. I usually use some of this in a green lentil dish with onion, carrot, celery and some of the meat from the hock, so it's quite similar to this soup. The rest of the stock goes to make more soup. No need to be adding chicken stock as well.