1. Pick through the split peas. Remove discolored, shriveled split peas and any foreign material. Rinse well.
2. Cut bacon into ½ inch pieces and sauté for 10 minutes in a 4 quart pot until nearly crisp (or place meaty ham bone in 4 quart pot).
3. Stir in contents of soup mix vegetable packet, split peas and broth to the pot.
4. Bring to a boil, reduce heat, and simmer covered 2.5 hours; stir occasionally.
5. Just before serving add sherry, if desired. Salt and pepper to taste.

Optional: Top each bowl with croutons! 

Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1½ cups chopped leeks with soup mix, and/or 1½ cups fresh or frozen green beans or green peas in final ten minutes of cooking.
• To boost whole grains, serve soup with crusty whole wheat bread instead of croutons.
• To cut saturated fat and sodium, halve the amount of bacon and prepare with lower sodium, bacon as substitute for regular bacon and meaty ham bone, or substitute 1/2 pound extra lean ground turkey plus either add 1/2 -1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian.
• To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

You will use the classic holy trinity of vegetable; onions, carrots, and celery, as a substitute for the meat in this variation recipe.

You Will Also Need:

• 4 Tbsp. oil
• 1 medium onion, chopped (1 cup)
• 2 carrots, peeled and chopped (1 cup)
• 2 celery stalks, sliced (1 cup)
• 8 cups vegetable broth (64 oz.)
• Optional:  1-2 Tbsp. liquid smoke, if desired

Here’s what you do:

1. Pick though the split peas.  Remove discolored, shriveled peas and any foreign material.  Rinse well.
2. Sauté onions, carrots, celery, in oil in a 4-qt pot on medium heat for 10 minutes.
3. Stir in contents of the vegetable packet, split peas, and broth to the pot.
4. Bring to a boil, reduce heat, and simmer covered for 2 hours, stirring occasionally. If desired, add liquid smoke and simmer for 5 minutes before serving.

Recommended slow cooker size: 3-4 quart

Here’s what you do:

1. Rinse, drain, and pick over peas.
2. Cut bacon into 1/2 inch pieces and sauté about 10 minutes in small skillet until nearly crisp.
3. Add contents of vegetable packet, stir and transfer to bowl of slow cooker.
4. Add peas and broth, stir thoroughly. Cover and cook on high 5 hours.
5. Serve with croutons and sherry.

Here’s what you do:

1. Rinse, drain, and pick over peas.
2. Cut bacon into ½ inch pieces. Using the Sauté setting, cook bacon for 5 minutes until nearly crisp.
3. Add contents of Nebraska Barn raising Split Pea Soup Mix vegetable packet, peas, and broth to pot of pressure cooker.
4. Set pressure cooker to 15 minutes of cook time at high pressure.
5. Allow pressure to release naturally for at least 10 minutes for using the quick release.
6. Just before serving add sherry, if desired.

Optional: Top each bowl with croutons!

You will use onions, carrots, celery, garlic, and vegetable broth as a substitute for the meat in this variation recipe.

What you need:

• ½ Cup Onions, chopped
• ½  Cup Carrots, chopped
• ½  Cup Celery, sliced
• 4 Cloves Garlic, minced
• 6 Cups Vegetable Broth
• ½ Cup Sherry, optional
• 1 to 2 cups of additional broth might be needed, if prepared ahead. This soup will thicken.

Here's what you do:

1. Rinse, drain and pick over peas.
2. Sauté onions, carrots, celery, and garlic in oil in a 4-qt pot on medium heat for 5 minutes.
3. Add contents of Nebraska Barnraising Split Pea SoupMix vegetable packet, peas and broth to pot.
4. Bring to a boil, reduce heat and simmer covered for 2½ hours, stir occasionally. Just before serving add sherry, if desired.