As with most Southerners, I have been eating peas and butterbeans all my life. We wait all year for them “to come in”. The food that Southerners call peas are a summer crop and are distinctly different from the English pea or garden pea variety.
Since my history with this Southern delicacy is long, I thought I had just about eaten every variety of Southern pea known to mankind. Then, along comes one of the restaurants at Blackberry Farm serving up a variety of Southern pea called Washday Peas. Not only did this magnificent restaurant have Peas and Cornbread as a menu item, but they served this wonderful heirloom variety that was a new eating experience for me. I pray I never get to the point in my life that a bowl of peas and cornbread doesn’t excite me. The taste of Washday peas was alluring and intoxicating. I needed to find out more about them or bust wide open trying.
The Blackberry Farm restaurants get a lot of their produce from their gardens that are on the grounds. The next day, I made a beeline to the garden in hopes that I could spend some time with their Master Gardener, John Coykendall. My mission was two-fold: listen to every word John has to say about anything and everything because he’s fascinating AND find out about Washday Peas.
According to Mr. Coykendall, the pea gets its name from its utilitarian purpose. Back in the day, washing clothes was an all day job. After the back-breaking job of getting the laundry done, folks still had to be fed. Washday Peas became a favorite on washday because they were easy to shell and could be cooked in about the same amount of time that it took to cook a skillet of cornbread. They were considered fast food minus the drive-through.
I don’t have any of the heirloom seeds to plant and I’ve never known anyone, except Mr. Coykendall, that’s grown them. The taste reminds me of Split Peas. I eat Split Peas and dream that they’re Washday Peas freshly harvested from my garden. Thank goodness no one has ever been arrested for dreaming. I also appreciate hearing the hum and whirring of my washer and dryer.
Y’all come see us!
Slow-cooker Split Pea Soup
Split peas do not require soaking as do many dried beans. However, they do need to be rinsed before cooking. This soup is satisfying and easy to assemble. It uses ingredients that you are likely to have on hand in your refrigerator and pantry. Best of all, it just flat out tastes good. And it reminds me of Washday Peas.
1 (1 pound) package of dried split peas
2 cups diced cooked ham
3 carrots, diced
3 celery stalks, diced
1 medium sweet onion, diced
2 to 3 cloves garlic, minced
1 bunch fresh parsley
1 tablespoon Lawry’s Season-All Seasoned Salt
1 1/2 quarts chicken stock
Layer all ingredients in stockpot in order. Do not stir. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. When done, stir well before serving.
Split Pea Soup cooked in a slow-cooker with ham and lots of vegetables.
Carol says
Did you mean HIGH for 4 to 5 hours and LOW for 7 to 8 hours? Pea soup is my husband’s favorite, and I’m always looking for a new recipe.
Jackie Garvin says
Carol,
You are absolutely right! I typed that backwards. Thanks for bringing that to my attention and I made the correction. I hope your husband enjoys some good split pea soup. 🙂
Kurt says
Yummy , growing up I can remember the smell of split pea soup on a Saturday. Don’t ask why we Islanders only made soups on Saturday, but we do, and still do to this day. The chunks of ham were like little nuggets of gold. Thank you for taking me down memory lane again Jackie. Guess what’s for lunch this Saturday.
Jackie Garvin says
Kurt,
I can eat soup all year long and never get tired of it. Some folks don’t think you should eat soup except when it cold weather. Well…you eat other hot foods when the weather’s hot. Why not soup.
Have a bowl of Split Pea soup for me on Saturday! Love to Michelle and Kayla. 🙂
Mary says
That bowl of split pea soup looks so good, and cooking in the crockpot couldn’t be easier! This is definitely going on my menu list!! The older I get the more I love to learn, so really enjoyed your mini lesson on washday peas. Would love to have some..where is Blackberry Farms!? Thanks for sharing. Have a good weekend!
Jackie Garvin says
Mary,
Blackberry Farm is in Walland, TN just south of Knoxville in the Smoky Mountains. We just love it there. It truly is a special treat.:)
Donna says
I sure love me some homemade pea soup! The stuff in the can tastes like a tin can-YUK!.You’ve made me want to make some now-it’s been awhile. Thanks for the reminder.
Jackie Garvin says
Donna,
I hope you enjoy some good homemade Split Pea soup soon! 🙂
Jean says
Hi Jackie…I thought I had eaten most peas that exist. Can’t say as I have eaten split pea anything…but if you say its good…then it must be!
Jackie Garvin says
Jean,
I love Split Pea Soup and don’t think I’ll ever get tired of it. Split Peas taste like spring in your mouth. If you are person that generally likes vegetables, I can’t see why you wouldn’t like this soup. 🙂
Autumn says
I’m so happy that I found this recipe! Our family loves homemade split pea soup and I love using my slow cooker! This recipe turned out awesome and it was very easy to make! Thank you for sharing! 🙂
Jackie Garvin says
Autumn,
So glad you and your family enjoyed it. I’m making a pot this week! 🙂
Bonnie Banters says
I adore spit pea soup…it’s just so satisfying! Also, really appreciate this slow cooker version. Nice info on the Washday Peas too…thanks Jackie!
Jackie Garvin says
You’re most welcome, Bonnie
Larry B. johnson says
72 yr old single cook here. Love my soup all year long, love my beans all year long, and great fan of split pea soup with lots of ham pieces and chipped taters pieces with lacy fried cornbread.HUMMMMMM
Jackie Garvin says
That’s good eatin’. ❤️