"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld


Sunday, April 11, 2010

Split Pea Soup -- Great for Easter Ham Leftovers!

Not a huge fan of green peas? Me either. But that doesn't stop me from LOVING split pea soup. It's more like a bean soup than a pea soup. In fact, "split peas" look very different from the normal round green peas that come to mind.

Split Pea Soup

Servings: 8
Total Cost: $4 - 10 (depending on if you have leftover ham or not)

Reheat Factor: 5/5
Freezer Factor: 5/5 - You may want to add a little water before reheating.

(4 Not in Pantry)

1 package (16 oz) green split peas
1 tablespoon chopped onion
1 garlic clove, minced
2 small carrots, chopped
1/2 cube chicken bouillon (or a can of chicken broth)
Leftover Easter ham
Salt and pepper

1. Sort and rinse the split peas.
2. In a large pot, add the chopped onion, minced garlic clove, and c and one crushed
garlic, and the carrots.
3. Cook for a minute, and the add the peas.
4. Cover with 6 to 8 cups of water. Add 1/2 cube of chicken bouillon. (Alternately, you can use 2 cups of chicken broth -- just reduce the amount of water.)
5. Add the leftover ham in one piece.
6. Bring the water to a boil. Then reduce heat and simmer for 40 minutes, stirring occasionally.
7. Salt and pepper to taste.
8. Remove ham from pot and cut into small pieces.
9. Return the ham to pot and cook for another 2 minutes.
10. Add more water if necessary.

Source: My Mom

No comments:

Post a Comment