"The belly rules the mind."--Spanish Proverb

Tim's Split Pea and Ham Soup Recipe

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This recipe for Tim's Split Pea and Ham Soup, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ham bone (leftover after cooking bone in ham)
1 package yellow split peas
4 stalks celery, diced
1 large onion, diced
diced carrots (I used baby carrots)
6 cups liquid (4 cups water, 2 cups chicken broth)
3 chicken bullion cubes
fresh chopped parsley
dash red pepper flakes
salt
fresh ground pepper
3 tblsp. evoo

Directions:
Directions:
rinse and sort peas (take out any discolored ones) drain
in sauce pan, heat evoo till hot---sauté celery, onion and carrots till translucent on medium heat
add peas stir just to coat with a little of the oil
add liquid and bullion cubes
add seasonings
add ham bone
bring to simmer
continue cooking simmering at a low heat—not boiling till soup has thickened somewhat and peas are tender (cover pan and stir occasionally)
season to taste
©

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Serve this thick and hearty soup with grilled ham and cheese sandwiches on slices of Italian flat bread! YUM! Add a nice glass of chardonnay and you've got a feast.

 

 

 

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