I was raised with southern cooking, so pork was used as a flavoring in almost everything. I don't eat pig anymore (though I eat other meat sparingly) and I was wondering if you had a suggestion for something you could substitute. I really miss that depth of flavor in my soups. Thanks and I love the show!
March 17, 2011, 3:35 pm
Hi Shirin, Try adding a dried chipotle chili to give the soup that smoky flavor.
March 17, 2011, 4:58 pm
I was just wondering on your take on the sodium nitrites etc that come in a ham bone. I haven't found any that don't have it. Is it small enough a dose that it isn't too big a deal (I don't buy bacon etc with any nitrites etc). Also would the vinegar draw that stuff out into the soup too or is it again an insignificant amount? Thanks and I too love the show and this recipe I have your book and this is a staple just worrying about the ham chemicals.
March 18, 2011, 4:06 pm
Hi Jill, Below is some info from Applegate Farms. Nitrate-free ham is available. Also, I think the dose in the bone would be very insignificant. Why are nitrates and nitrites used in meat products? 1. To give cured meat such as ham, bacon, and hot dogs their pink color 2. To prevent the growth of bacteria that can lead to food-borne illnesses such as Botulism 3. To preserve products so they can have a longer shelf-life. 4. To provide the distinctive cured flavor that we're accustomed to in ham, bacon, and hot dogs. Do Applegate Farms products contain nitrates and nitrites? Applegate Farms does not add sodium nitrite or sodium nitrate to our meat products in order to cure them. Instead, we rely on the naturally occurring nitrites derived from celery juice and sea salt. Using salt to preserve meat is a technique that was discovered by the ancient Greeks as early as 850 BC! Although it wasn’t until the start of the 20th century that scientists understood the role of nitrites in the curing process. Products cured this way do retain low levels of naturally derived nitrites.
March 18, 2011, 4:55 pm
I'm making the soup tonight and adding some smoked salmon instead of ham to give it that smoked flavor.
March 19, 2011, 7:43 pm
I usually make my split pea with thyme but am going to try the dill (sounds interesting). I also use smoked paprika to bring in a little depth to the flavor as I don't eat meat.
November 2, 2011, 12:39 pm
Thank you for this delicious recipe. This one is definitely going into my regular rotation because we all LOVED IT and it was so simple to make! By far the best split pea soup I've ever made! Yum.
December 29, 2014, 8:30 pm
Smoked salt made a super yummy and easy vegetarian version. Thank you!
January 15, 2016, 8:06 pm