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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Split Pea Soup Recipe

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This recipe for Split Pea Soup is from Judy's Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dried split peas (about 2 ¼ c)
8 c water
1 large onion, chopped (about 1 c)
1 c finely chopped celery
¼ tsp pepper
1 ham bone or 2 lb ham shanks (instead, you can add 2 chicken bouillon cubes or 2T Chicken Better Than Bouillon - can add more for taste)
3 small carrots, cut into ¼" slices (too much carrols make the soup too sweet)
Salt to taste
Directions:
Directions:
Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes, remove from heat. Cover and let stand 1 hour.

Stir in onion, celery, & pepper. Add ham. Heat to boiling; reduce heat. Cover & simmer about 1½ hours or until peas are tender.

Remove any bones, (if using ham shanks, remove the ham from the bone. Trim excess fat form ham; cut ham tinto ½" pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Blend with blender if desired.(Immersion blender if you have one). NOTE: beware of using a stand blender since soup is very hot and will be difficult to blend without spilling up & over sides.
Number Of Servings:
Number Of Servings:
8 servings (about 1½ c ea)

 

 

 

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