Pea soup, the good country food of peasant stock for generations previous, has started to reach gourmet-level prices in grocery stores for unknown reasons.
You can make your own at home for pennies a jar, and, at the same time restore it back to being a truly healthy, nourishing food.
If you have the storage space, you may wish to consider doing a big batch of this by doubling or tripling the recipe so that you are stocked up for the year.
This is a tested recipe from both Ball and Bernardin.
Jar size choices: Either 1/4 litre (1/2 US pint / 250 ml / 8 oz) OR 1/2 litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (1 US quart / 32 oz)
Processing method: Pressure canning
Yield: 5 x 1/2 litre (1 US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Quarter and half-litres (pints and half-pints) 75 minutes; litres (quarts) 90 minutes.
Yield: 5 x ½ litre (1 US pint) jars
Serving size: 1 cup (250 ml / 8 oz)
- 2 litres water (8 cups / 64 oz)
- 500 g split peas (about 1 pound / 2 cups)
- 3 medium carrots, peeled and finely chopped (about 1½ cups / 250 g, after peeling and chopping)
- 1 medium-large onion, chopped finely (about 150 g / 5 oz / 1 cup chopped)
- 150 - 200 g chopped / diced cooked ham (about 1 cup)
- 1 bay leaf
- Salt to taste (see Recipe Notes)
- 1 teaspoon black pepper
- ½ teaspoon ground allspice
- 3 tablespoons lemon juice
- 1 tablespoon Maggi sauce or Worcestershire sauce
- Put peas and water in large pot. Bring to the boil, reduce to a low simmer, and let simmer covered until peas are soft, about 1 hour.
- Purée through blender (optional).
- Add remainder of ingredients, simmer for 30 minutes.
- Adjust seasoning.
- Fish out bay leaf.
- Put into jars.
- Leave 3 cm (1 inch) headspace, regardless of jar size.
- Wipe rims, apply lids, set in pressure canner.
- Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.).
- Process time: 75 minutes for ¼ litre and ½ litre (1/2 US pint and 1 US pint), OR 90 minutes for 1 litre / US quart.
Processing times for pea soup
Processing guidelines below are for weighted-gauge pressure canners. For dial-gauge adjustments, follow guidelines here .
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|1/4 litre (1/2 US pint)||75 mins||10 lbs||15 lb|
|1/2 litre (1 US pint)||75 mins||10 lbs||15 lb|
|1 litre (1 US quart)||90 mins||10 lbs||15 lb|
How to pressure can, step by step.
When pressure canning, you must adjust the pressure for your altitude.
For a non-bitter, non-clouding salt substitute, Herbamare Sodium-Free was used.
- You can use a food processor to chop up the carrot and onion finely.
- Yes, you must peel the carrots. You are reducing the bacterial load going into the canner.
- If you want to purée the peas, you will get better results in a blender than in a food processor.
- The lemon juice and Maggi / Worcestershire sauce are just there as acids to wake up the taste of the peas, they have no preservative effect in this recipe. You could also try a teaspoon or so of a mild vinegar such as white wine vinegar to wake up the taste.
- Salt to taste. It’s here as a seasoning, not for safety. Try from 2 teaspoons to 2 tablespoons of salt or of a non-bitter, non-clouding salt sub such as herbamare
- To help balance flavour, at the end you can try adding sugar a few tablespoons at a time, or, 1/2 teaspoon liquid stevia.
- Easily doubled and tripled.
- If you are doubling the recipe, you can get 7 x 1 litre (US quart) jars if you add more water or stock to thin it out (it’s quite a thick soup otherwise, anyway, and can often thicken more during canning. It’s safe to *lower* the density.)
- You can use yellow or green split peas.
- You may safely omit the ham. Omitting the ham does not reduce the processing time.
- The cooking time on this might seem long, but it really only needs about 30 to 60 minutes of your active time, including prep, bottling the soup and clean-up.
- Tip: if you have some nice vegetable stock in the freezer drained off from your home canned veggie, this is a great place to use it for depth of background flavour.
Split Pea Soup. In: Ball Blue Book Guide to Preserving. Daleville, Indiana: Hearthmark LLC. Edition 37. 2014. Page 107.
Habitant soup. In: Bernardin Guide to Home Preserving. Toronto, Canada: Bernardin Ltd. 2013. Page 94.
- Added lemon juice and maggi / Worchestershire sauce for sourness to wake up taste of peas, plus optional sweetening;
- Increased allspice by 1/4 teaspoon;
As nourishing as a jar of this soup is, it still packs a whallop in calories, so we have suggested the smaller 1/4 litre (1/2 US pint / 8 oz) jars as an alternative size, simply because one tends to eat all of a jar once it is opened. That size of jar still requires the full processing time as for the 1/2 litre (1 US pint) jars.
Per 1 cup (250 ml / 8 oz / 1/4 litre)
- 215 calories, 1640 mg sodium
Per 1 cup (250 ml / 8 oz / 1/4 litre)
- 215 calories, 244 mg sodium
- Weight Watchers PointsPlus®: 1 cup (250 ml / 8 oz): 5 points. 2 cups (500 ml / 16 oz): 9 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.