Tuesday, March 3, 2009

Split Pea Soup with Smoked Ham

Here is what was for dinner tonight with sandwiches. I just felt the need for some soup and Split Pea with Ham fit the bill for something easy to fix and nutritious for the family. This recipe makes a lot of soup, of which I froze what was left over (freezing tip to follow). It is versatile in that if you want bacon instead of ham, you are welcome to do so. We just like chopped smoked ham with ours. The thing that took the most time was the chopping of everything. We are a family that likes chunky soup, so this is a great one to serve. You can make it creamier using my tip below. It makes the whole house smell good too! (which is always a good thing)

Split Pea Soup with Ham

2 cups (1 lb package) dried split peas (washed and any stones removed)
1 quart chicken broth
1 quart water
2 potatoes, diced
1 small onion, diced
1 carrot, shredded
2 stalks of celery, chopped fine
1/2 lb smoked ham, diced
1 tsp coarse salt
1 tsp pepper
1 tsp parsley flakes
1/2 tsp marjoram
1/2 tsp thyme
1 clove garlic, minced

Combine all ingredients in a crock pot. Heat on high for 4-5 hours or on low for 6-7 hours. Serve and enjoy!

- Freeze leftovers in large freezer jam containers, they can withstand the cold and do not come open in freezer like regular plasticware.
- Freeze in freezer bags, that way when you want to thaw it out, you can boil in the bag and serve
- Bacon can be used in place of smoked ham, just cook it and crumble it first. 8 slices is a good number for bacon in the soup
- For smoother and creamier soup, before serving take a handheld blender and run it through the soup to make smooth.

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1 comment:

Meg said...

Thanks for posting this! I love split pea soup!