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Home canned pea soup
Yield: 5 x half-litre (1 US pint) jars
Course
Soup
Cuisine
American
Keyword
Peas
Prep Time
30
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
30
minutes
minutes
Servings
5
x half-litre (1 US pint) jars
Calories
215
kcal
Ingredients
2
litres
water
(8 cups / 64 oz)
500
g
split peas (dry)
(about 1 pound / 2 cups)
3
carrots
(medium. Peeled, finely chopped. About 1 ½ cups / 250 g, measured after prep.)
1
onion
(medium-large, chopped finely. About 150 g / 5 oz / 1 cup)
150 - 200
g
ham
(cooked, diced. About 1 cup)
1
bay leaf
salt
(To taste. See Recipe Notes)
1
teaspoon
ground black pepper
½
teaspoon
allspice
(ground)
3
tablespoons
lemon juice
(fresh or bottled. For taste, not safety)
1
tablespoon
Worcestershire sauce
(or Maggi)
Metric
-
US Customary
Instructions
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 hot 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 (½ US pint and 1 US pint), OR 90 minutes for 1 litre / US quart.
Nutrition
Serving:
1
g
|
Calories:
215
kcal
|
Carbohydrates:
35.2
g
|
Protein:
15.2
g
|
Fat:
2
g
|
Saturated Fat:
0.6
g
|
Cholesterol:
9
mg
|
Sodium:
244
mg
|
Fiber:
14
g
|
Sugar:
6.3
g