Split Pea Soup

This recipe for split pea soup is based on a Polish version (grochowka) with a bit of bacon and potatoes. “We added a cup of our Bamberka Smoked Bock to give it some smoky flavor, but that is optional,” says Marta Jankowska, CEO of Chuck Alek Independent Brewers. “You also do not need a ham bone if you don’t have one. A few slices of breakfast or country ham do just fine.” Marta adds that this soup goes great with rye bread and Bamberka and also freezes well for later use.

Split Pea Soup
Serves 8-10

2 slices bacon, cut in half

1-2 garlic cloves, minced

1 large onion, chopped

3 celery stalks, chopped

3 large carrots, peeled and chopped

4 c. water

4 c. chicken or vegetable stock

1 c. Bamberka Smoked Bock (optional)

1 meaty ham bone or 3 large pieces country or breakfast ham

3 c. green or yellow split peas, rinsed

1 bay leaf

2 large potatoes, cut into 1-inch pieces

Salt and pepper to taste

In a large stockpot or Dutch oven, fry bacon until cooked. Remove, crumble and set aside. Add garlic, onion, celery and carrots to pot. Sauté over medium heat until softened.

Add water, stock, beer, ham bone or ham, peas and bay leaf. Bring to a boil. Add potatoes, crumbled bacon, and salt and pepper to taste. Cook about 45 minutes, until peas have broken down.  

Remove ham bone or ham, let cool, and chop or remove meat from bone to add back to the soup.

Marta Jankowska, CEO
Chuck Alek Independent Brewers
2330 Main St., Ramona, CA 92065
513-465-9768
chuckalek.com