Grandma’s Pea Soup

Grandma's Pea Soup

This hearty pea soup, lovingly passed down from my grandmother, is a true labor of love. It takes time and patience to prepare, but the result is a deeply flavorful and satisfying meal that warms both the body and the soul. Perfect for chilly days, this traditional recipe is worth every minute of effort.

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 3 stalks celery, diced

• 3 large carrots, sliced into rounds

• 2 small sweet potatoes, cubed

• 2–3 mild hormone- and antibiotic-free sausages (e.g., Farm Boy Rule the Roost, PC Free From Mild Italian Pork Sausages), de-cased

• 2-3 large hormone- and antibiotic-free pork chops, rinsed and chopped into small pieces (e.g., Farm Boy, PC Free From Pork Chops)

• 1 carton organic vegetable or chicken stock

• 2 organic chicken stock cubes

• Water (enough to fill pot to ¾ full after stock is added)

• 2 (450g) bags (thicker soup), or 1 (750g) bag organic green split peas, rinsed and drained

• Salt and pepper, to taste

  
  

Method

1. Prep the Ingredients: Dice the onion, celery, and carrots, and cube the sweet potatoes (store in fridge until needed later). De-case the sausages and chop the pork chops.
   

2. Cook the Base: Heat olive oil in a large pot over medium heat. Sauté the onions and sausages until browned (about 5 minutes). Deglaze the pot with a splash of stock.
   

3. Add Liquids and Meat: Remove the pot from heat. Add the pork chops, chicken stock cube, and enough water to fill the pot three-quarters full. Bring to a boil, then reduce the heat and simmer for 20 minutes.
   

4. Add the Peas: Rinse and drain the split peas, and gently scoop and stir them into the soup. Simmer for 1 hour, stirring every 10–15 minutes to prevent sticking.
   

5. Add Vegetables: Add the remaining stock, celery, carrots, and sweet potatoes. Season with salt and pepper. Simmer for 20 minutes or until the vegetables are tender.
   

6. Let it Rest: Allow the soup to cool and thicken for at least an hour. For the best flavor, let it sit overnight.
   

I make my Grandma’s pea soup every year in January or February. It's not just a meal—it’s a tradition, steeped in love and warmth. While it’s delicious on day one, the flavors truly shine the next day, making it ideal for leftovers. This recipe is perfect for a meal prep day! It yields a generous amount, so freeze some for another comforting meal down the road. Enjoy!