January 14, 2016

Purging my draft recipe files: Split Pea Soup

Almost all the split pea soup recipes I've made are similar and this one is no different.  I have a container in the deep freezer right now with a meal of split pea soup.  I had made a batch, we ate half and I froze the other half for a future meal.  Quick and easy.

Split Pea Soup

1 T olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 T dried thyme leaves
salt and pepper
15 oz. chicken broth
1 bag (16 oz) green split peas, picked over and rinsed
Ham bone plus 2 cups ham cut into 1/2-inch cubes
1 to 2 T fresh lemon juice

In a heavy pot with a lid, saute' onion, carrots, celery, and thyme in oil. Add salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.  Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat, partially cover, and simmer 45 minutes.   Remove and discard bone from soup. Working in batches, puree 1/2 the soup in a blender, return to pot. Add ham cubes, and simmer until heated through. Add water if it's too thick.  Season to taste with salt, pepper, and lemon juice.

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