This ain't yo Momma's 
Split Pea and Ham Soup...
Servings: (8 to 10)
Prep: 10 mins.
Cook: Appx. 2 hrs.


-1 (16 oz. pkg.) dried green split peas
-4 cups water
-4 to 6 cups loww-sodium chicken broth
-1 tablespoon cider vinegar
-2 heaping teaspoons brown sugar
-2 cups cooked ham, cubed
--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)
-1 lg. carrot, scrubbed, and chopped
-2 ribs celery, chopped
-½ yellow onion, diced
-1 russet potato (or sweet potato), peeled and chopped
-1 large garlic clove, minced
-1 bay leaf
-1/8 teaspoon each: dried oregano, basil, and thyme
-1/2 teaspoon freshly ground pepper
--(I do not add any salt due to the saltiness of the ham)
-Dash of hot sauce


Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter, then rinse in a colander.

In a large dutch oven (or heavy-bottom soup pot), bring split peas, water, broth, cider vinegar, and brown sugar to a boil. Reduce heat, cover, and simmer for 1-1/2 hours; stirring occasionally.

Add remaining ingredients, cover, and simmer for 30 minutes, until vegetables are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!


*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.

1 comment:

sandra said...

This is wonderful to make with your leftover Easter Dinner ham, or anytime! It's a great 'go to' meal in itself with the good crusty bread for dunking!


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