Split Pea Soup
Here is an amazing way to start a Sunday dinner on a cold fall or winter's day
and get rid of perhaps some of that Christmas, Easter or Thanksgiving Turkey
Fast and Easy Split Pea Soup
1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt and pepper to taste
In a medium pot, sauté onions in oil or bacon grease.
Remove from heat and add split peas, ham bone or chopped ham.
Add enough water to cover ingredients, and season with salt and pepper.
Cover, and cook until there are no peas left, just a green liquid, 2 hours.
While it is cooking, check to see if water has evaporated.
You may need to add more water as the soup continues to cook.
Once the soup is a green liquid remove from heat, and let stand so it will thicken.
Once thickened you may need to heat through to serve.
Slow Cooked Split Pea Soup
Let this delicious soup cook all day and it will be waiting for you when you walk in the door, tired and cranky.
Guaranteed to pick you up when you accompany this with a cold glass of white dry wine and some
freshly baked French bread with some real butter.
1 lb (500 g) green or yellow split peas
1 lb (500 g) smoked ham hocks or smoked turkey leg
7 cups (1.6 L) water
3 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
1 tsp (95 mL) salt
½ tsp (2 mL) crumbled dried oregano
¼ tsp (1 mL) black pepper
Place all the ingredients in the slow cooker and cook on low setting for 10 to 12 hours, or on high setting for about 6 hours.
The peas should disintegrate completely and the meat should be falling apart.
Let cool slightly, then remove ham or turkey from the soup and cut the meat up into small pieces.
Return the meat to the soup. Serve with a few croutons sprinkled on top.
The soup will practically solidify when it cools, so you may want to add a bit more water when reheating.
Makes 6 to 8 servings.
Tasty Split Pea Soup
2 cups split peas, rinsed
6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper
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 1 1/2 hours until the split peas are tender.
Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices.
Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.
Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
While 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 barley to pureed pea mixture.
Heat soup and serve.
Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.
Back to Sunday Dinner Selections
If you have a Sunday Dinner recipe you
would like to share - e-mail
FarmGate Home Saving Electricity Eastern Ontario Images General Store Washroom Evaluation Food Issues Raised Gardens Gardening Calendar Bookstore Health Issues G.E. Crops FarmGate Service Harvest Chart Articles General Store Governance Issues Links Saving Gas Habanero Peppers tdc's Froggy
Copyright © 2010
tdc Marketing and Management Consultation