Thursday, January 3, 2008
Split Pea and Ham Soup
2 C. split peas, rinsed
6 C. cold water
5 C. chicken or vegetable broth
1 carrot, finely chopped
1 celery stock with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tsp. lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper
2 C. ham (this is good soup to make after you have a honey baked ham - I used the leftovers from ours and it was really good)
*Optional: 1 tsp. sugar, barley
(For the barley, while the peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add to soup.)
Directions: In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for one hour until the split peas are tender (longer if needed).
Add chicken (or vegetable) broth, carrot, potato, celery, onion, garlic, sugar, lemon juice, ham, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
(Note: I didn't add the potato because I thought it was thick enough already. You can also puree the soup in a blender before adding the barley but I didn't.) Yum!