Split Pea Soup

This is an inexpensive recipe. If you are lucky enough to have a bread maker you can set it up to produce a fresh loaf of bread to go with the soup. It is a filling meal and it can serve anywhere from 6 or more depending on appetites. It reheats well but should not be frozen.

Split Pea Soup

Wash well and soak so they are covered,

2 cups split peas, yellow variety

Drain the peas after 20 minutes, saving the water. Add enough water to make up 10 cups. Then add ham.

1-2 cup(s) inexpensive cooked ham from your grocery’s deli department.
I get mine slice in a slab about 1 to 1 ½ inch(s) thick and then cut it into spoon size chunks.

Adding peas again cook on medium for about 2 ½ hours. Stir occasionally making sure temperature is not too hot to burn soup

Add and simmer, covered 30 minutes longer until tender:

1 cup chopped onions
1 cup pre-washed baby carrots, cut in length if too long
1 clove garlic, pressed or sliced to small pieces
1 each bay leaf
1 dash cayenne pepper
½ tsp thyme flakes

If soup develops a foamy substance on top just remove with spoon. Continue cooking until carrots and onions are tender. Remove bay leaf and serve with bread or croutons on top. If soup looks too watery you may place it in a blender to smooth it out but then it needs to be reheated.

Personally our household enjoys chunky soups. Taste it before you blend and then decide if you want to do the extra work of washing the blender.




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