Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Split Pea Soup

What identifies this soup as coming from Oma's kitchen is the little bundle of fresh summer savory she added for the last hour of cooking and then removed before serving.

  • 12 cups water
  • 1 1/2 cups dried, split peas
  • (yellow or green)
  • 1/2 cup baby lima beans, navy beans OR pot barley
  • 1 teaspoon salt
  • 1/2 package French onion soup mix
  • 2 Knorr chicken bouillon cubes
  • 1 bay leaf
  • 10 whole black pepper corns
  • ½ dried red hot pepper
  • 1 onion, chopped
  • ½ green or red pepper, chopped
  • 3 carrots, sliced
  • 2 small potatoes, diced
  • 1 small ham hock, 6 European Wieners OR 1 small farmer sausage
  • 2 tablespoons summer savory (small bunch if using fresh)

  1. Begin with cold water, peas, barley, salt, and spices. If you are using a ham hock or ham bone, add it at this time and omit the bouillon cubes, because you are getting the broth flavor from the ham.
  2. Bring to a boil (lid off), with a slotted spoon take off the scum that collects just before boiling point, then turn down heat to low and simmer (with lid open a crack) for about 1 hour.
  3. Take out ham, allow to it cool while you add the rest of the ingredients.
  4. Remove meat from bone and add to soup. Add vegetables and cut up sausage (if you are not using ham), also either sprigs or dried flakes of summer savory. (You can get it in the summer at local fruit stands or from a Mennonite farmer. Dry it for future use.) 2 teaspoons thyme is an option if you don't have summer savory. Simmer for about another hour, until done.

* Near the end of cooking, stir often, scraping bottom of pot to make sure the cooked peas don’t settle and burn. Repeat when you re-heat the soup. Add a little water if it gets too thick. Enjoy with Zwieback or Schnettchi.


  1. hmmmm, hmmm good. Altho I have tried to make up various versions of this I am betting that none would have matched this yummy combination of spice AND Farmer's sausage. Thanks Anneliese. Summer Savoury is my MOST favorite spice....I would bottle it and wear it as a perfume all day long for the comfort memories it brings back, Grandma's kitchen, Mom's kitchen...sigh. That is it...I am bringing out the frozen broth right now and adding my summer savoury for a quick soup!

  2. oh this looks good. . . I've never thought to make it with farmer sausage. supper is what time? snicker. .

    OOOH and your Ziewback look so perfect.

  3. Yumm...I'm game to try that! It will be perfect with farmer sausage. Thanks, Annaliese.

  4. oooooooo, that looks lecker, i make soup once a week and this would be a great one to try.....thanks

  5. Soups are always good and with this cool weather it is soup time for sure!
    Soup looks wonderful!

  6. we loved the soup specially after the second day. The flavours came out. Must try it again soon


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