Tuesday, April 7, 2015

Split Pea Soup

Just a great old soup!

I make this soup at least once a year, using up a ham bone that we had for one of our holiday dinners.  And, since this past Sunday was Easter, I just happen to have a beautiful ham bone waiting to be used to it's full potential.

This soup is a wonderful thick and hearty, main meal soup...just add some crackers or warm French bread to go with it, maybe even a grilled cheese sandwich, and you've got dinner on the table.

I love to make soups like this, then freeze the rest for another day or share with friends.


2 cups dried split peas (about 1 lb.)
2 quarts (8 cups) water
1 meaty ham bone
1 cup minced celery
1 cup minced carrots
1 medium onion, finely chopped (about 1/2 cup)
1 sprig fresh parsley (or 1 tsp. dried)
1/4 tsp. pepper
1 bay leaf (remember to take it out before serving, it's just for flavor)
salt to taste

Heat peas and water to boiling: boil gently 2 minutes.  Remove from heat; cover and let stand 1 hour.

Add remaining ingredients.  Heat to boiling.  Reduce heat and simmer 2 1/2 to 3 hours or until peas are very soft.

Remove bone; trim meat from bone and add to soup.  If desire, thin with milk or water.  Season to taste.

"In Christ we have redemption through his blood, the forgiveness of sins, in accordance with the riches of God's grace." - Ephesians 1:7

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