Split Pea Soup
People either like Split Pea Soup or they hate it. Half of us love it here at home. Half of us don't.
I'm sharing because it's inexpensive and an easy way to use up left over ham. I like flavor so you'll find a few ingredients that you don't typically see in a split pea soup recipe.
Please note: This recipe needs to simmer for several hours.
Ingredients:
2 Tbsp. Olive Oil
2-3 stalks of celery, diced
1 medium onion, diced
3-4 medium carrots, diced
2 cloves garlic, minced.
Left over ham bone or store purchased ham hock
(The more ham left on the bone, the better the flavor)
Water to cover ham bone (6-7 cups)
1-16 oz bag of split peas. . approximately 2 cups.
1-2 Tbsp. chili powder
1 tsp. cumin
1 tsp red pepper flakes
1/2 tsp ground pepper
(Ham is usually full of salt and I don't normally have to add any to the soup. This will vary according to taste. Recommend sampling soup in order to determine seasoning preferences. You can add several shakes of tabasco to the soup or individual serving if more heat is desired.)
Directions:
Heat olive oil on medium heat.
When hot add diced celery, onion, carrot and saute until translucent. . .3-5 minutes
Add minced garlic and cook another 30 seconds to 1 minute.
Add ham bone and enough water to cover.
Bring to a boil, then turned down to a simmer. Cover soup with lid.
Simmer for 1-1 1/2 hours.
Remove ham bone and set aside and allow to cool.
Before using split peas, they should be rinsed and checked for any non-pea particles that may have been processed with the peas. (Once in a while, you'll find a small pebble or hard piece of pea stalk in the peas.)
Add the split peas to the soup. Stir well.
Add seasonings.
Remove any edible pieces of ham from the bone and add back to soup.
Bring back to a boil and then return to a simmer. Stir occasionally. Cover soup with lid.
Simmer another 45-minutes to an hour.
Serve
I'm sharing because it's inexpensive and an easy way to use up left over ham. I like flavor so you'll find a few ingredients that you don't typically see in a split pea soup recipe.
Please note: This recipe needs to simmer for several hours.
Ingredients:
2 Tbsp. Olive Oil
2-3 stalks of celery, diced
1 medium onion, diced
3-4 medium carrots, diced
2 cloves garlic, minced.
Left over ham bone or store purchased ham hock
(The more ham left on the bone, the better the flavor)
Water to cover ham bone (6-7 cups)
1-16 oz bag of split peas. . approximately 2 cups.
1-2 Tbsp. chili powder
1 tsp. cumin
1 tsp red pepper flakes
1/2 tsp ground pepper
(Ham is usually full of salt and I don't normally have to add any to the soup. This will vary according to taste. Recommend sampling soup in order to determine seasoning preferences. You can add several shakes of tabasco to the soup or individual serving if more heat is desired.)
Directions:
Heat olive oil on medium heat.
When hot add diced celery, onion, carrot and saute until translucent. . .3-5 minutes
Add minced garlic and cook another 30 seconds to 1 minute.
Add ham bone and enough water to cover.
Bring to a boil, then turned down to a simmer. Cover soup with lid.
Simmer for 1-1 1/2 hours.
Remove ham bone and set aside and allow to cool.
Before using split peas, they should be rinsed and checked for any non-pea particles that may have been processed with the peas. (Once in a while, you'll find a small pebble or hard piece of pea stalk in the peas.)
Add the split peas to the soup. Stir well.
Add seasonings.
Remove any edible pieces of ham from the bone and add back to soup.
Bring back to a boil and then return to a simmer. Stir occasionally. Cover soup with lid.
Simmer another 45-minutes to an hour.
Serve
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