Today I stood in front of the freezer thinking "what shall we have for dinner?" Pork chops with brussles sprouts, cube steak and corn casserole, beef roast with potatoes? Since it's cold and rainy and dismal outside, I have a hankerin' for soup. Split pea it is!
Servings = 10
Time = 1 ½ hr
Ingredients
2 T olive oil
1 large onion, diced
3 large carrots, diced
2 celery stalks, diced
1 ½ lb ham steak, precooked
12 c water
1 ½ lb dried split peas
1 tsp dried thyme
1 tsp salt
4 bay leaves
Fresh cracked pepper
Directions
In a large stock pot, heat olive oil over medium heat. Add onion, carrots and celery – cook until softened. Cut ham steak into bite-sized pieces and add to veggies. Add remaining ingredients. Bring to simmer, stirring frequently. Simmer on low, uncovered, for an hour or until peas dissolve and thicken the soup – stir occasionally to prevent scorching. Discard bay leaves before serving.
Notes - You can use a mix of split peas - green and yellow are really nice together.
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