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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 14 |
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This is my mom's recipe, and it is interchangeable for split pea or lentil soup. Ingredients:
4 -6 slices bacon, diced (i like thick country bacon) |
1 lb dried split peas or 1 lb lentils |
1 leek, finely chopped (make sure you wash leeks very well, or they can be gritty) |
1 celery rib, diced |
1 green pepper, diced |
3 carrots, diced |
1 turnip, diced |
1 -2 garlic clove, minced |
1 bay leaf |
1 sprig fresh thyme or 1/4 teaspoon dried thyme |
8 cups chicken broth |
1 -2 cup chopped cooked ham (optional) or 1 -2 cup hot dog, slices (optional) |
dry sherry (optional) |
mint leaf (optional) |
Directions:
1. Saute bacon until crisp.
2. Add leek, celery, and pepper to the bacon and drippings. Saute until veges are limp.
3. Rinse peas or lentils. Place in a deep, heavy dutch oven.
4. Add veges from pan also carrots, turnip, garlic, bay leaf, thyme, and chicken broth.
5. Simmer slowly for 2 hours Add chopped ham if you have it and warm through.
6. Serve with 1-2 tbs. dry sherry and mint leaves per bowl.
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