Pea Soup
Written by Buff - December 22, 2007 2 CommentsI made this the other day because I had a ham bone left over from a party. It’s especially good when you use one.
Ingredients
1/2 TBSP olive oil
1 cup chopped celery
1 cup chopped onions
1 cup chopped carrots
2 garlic cloves, pressed or minced
24 cups of broth; try to use low sodium because the ham and the broth combined may make the soup too salty
1 ham bone with suffient ham left to extract into the soup [about a cup or more]
1 14 ounce bag of split peas
1 14 ounce bag of dried peas [use two bags of split peas if these are unavailable]
pepper to taste
[optional] cayenne pepper to spice it up a bit
Method
1. Put the oil, carrots, garlic, onions and celery in a large soup pot; cover and over medium heat, “sweat the onions” – about 5 minutes or so.
2. Add the rest of the ingredients and bring to a boil.
3. Reduce heat and simmer until pea soup is thick as fog.
Serve with hardy bread.
This recipe is easily halved, but I like to make a lot so that I can freeze or can the remainder so that I have it on hand.
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2 Outstanding Responses to "Pea Soup"
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[...] love with his friends as often as he can. My care package included 2 jars of Tommy’s awesome split pea soup and 2 jars of the most amazing chicken soup I ever had. My husband isn’t really a soup person [...]
[...] a bath of his special Matrix sauce (the best. pasta.sauce.ever) he sends me a couple of jars. Ditto split pea soup, red beans, and chicken noodle soup. They’re all amazing and leave me wanting more. So when [...]