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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This old-fashioned favorite is not only a snap to make but it's economical, too, confirms Laurie Todd of Columbus, Mississippi. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. Ingredients:
1 package (16 ounces) dried green split peas |
1 meaty ham bone |
1 large onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1 bay leaf |
1 cup chopped carrot |
1 cup chopped celery |
Directions:
1. Sort peas and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.
3. Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).
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