Alabama Split Pea Soup

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We all make food goals. Sometimes the goal is to reduce waste, or offer more variety, or even to save money on the foods served. I also made a goal to cook a pot of beans weekly. Beans are a great way to save money, offer variety and reduce waste, all in one goal. I don't always cook a pot of beans weekly because our little family gets several meals from each pot of beans. But I make them often enough that we are always well-stocked in the freezer, just like money in the bank.

I have found by cooking up a pot of beans, with no particular plan in place, I have a great spur of the moment meal and a second meal or two in the freezer for those, what are we going to have for dinner? days. Today I am cooking up Alabama Split Pea soup. I have found it is a good idea to have different recipes for each type of soup in the freezer. After all, variety is the spice of life!

This soup is brought to you by way of Alabama, through the lovely blog of my friend Rocquie@Sage Trifle. She has been a great source of information and it is wonderful to bounce ideas off! Thank you Rocquie for sharing this great recipe.

Alabama Split Pea Soup with Celery
Adapted from: Sage Trifle
makes approximately 3 quarts

1 pound split peas
2 ham hocks or shank ends
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
4 stalks of celery, diced
1 medium onion, diced
1 bay leaf
2 quarts water or bone stock
salt and pepper to taste

Combine all ingredients in a large dutch oven, simmer 2 - 3 hours. Remove shanks, let cool slightly. Remove meat, dice and return meat to the soup.

Alabama Split Pea Soup, cook a pot of beans weekly!
Quick and easy Split Pea Soup.

Alabama Split Pea Soup, cook a pot of beans weekly!

Ladle into bowls and pass condiments so each person may dress their soup according to preference,

soy sauce
hot sauce
balsamic vinegar
olive oil.


Serve with some crusty bread, a glass of wine and you have a great meal to enjoy on your own.


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  1. Melynda, you are too sweet! My husband also works varying hours, so planning too far in advance doesn't work out here either. Can you believe that every single morning I decide what I will cook that day? And at what time. I also go to the grocery store almost every day, which is fun and I find great bargains on fresh foods with "sell by" dates imminent.

  2. And your visitors love having you - I love the personal feel to your blog!
    I am a menu planner but a queen of using up leftovers because with teens I have to cook like I'm cooking for an army and then never know who will be there to eat! Of course none of them want reheated leftovers the next night so I have to make a new meal with the leftovers without it being obvious that they are eating leftovers, LOL! It works for me for this time of my life :-)

  3. Well, you are far more productive than me. It sounds like you've actually done a LOT of cooking. I'm impressed. The soup looks delicious! xo

  4. oh my goodness, my husband must be related to yours. he has an ongoing love affair with Little Debbie and Captain Crunch! He wont even eat fresh green beans from the garden, prefers the overcooked canned ones from the store! Grrr.
    He won't touch leftovers without grumbling. I love him...but really! It is hard to come up with menus anyway without Mr. Picky!
    I agree with Redmenace, you sound pretty productive for and unproductive week!

  5. I am fortunate to have a husband who eats anything I cook, whether from scratch or from boxes and cans. Luckily, he prefers the scratch cooking, which is important to me. :)

    Like you, I prefer eggs any time other than breakfast.

    A pot of beans a week...what a great idea! I love all kinds of beans and they are so versatile. I should give this idea a try.


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