Ingredients
-
1
-
8
-
1
-
1
-
3
-
1 - 2
-
1
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Split Pea and Ham Soup,I created this recipe by taking ingredients from other split pea soup recipes and added a few of my own. My husband loves it, and my dad requests that I make him a batch for his birthday present. This soup also freezes well.,This recipe says it serves 10-12. Any idea how big a serving actually is?,This is the same classic recipe I have been using since 1960’s when I found it in an old 19th C. New England Cookbook. I have never used oregano but use Thyme instead. I also use a lot of black pepper and I make it thick like porridge. It is also good with smoked shoulder which is basically ham anyways. Since use little to no fat in mine, I add some butter when I serve it. I have also made it with the Goya Ham flavored bouillon powder packets, it is very hammy tasting. I have never tried it without the ham but some folks like that too.
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Steps
|
1
Done
|
Rinse Split Peas Well. |
|
2
Done
|
Heat Peas and Water to Boiling. |
|
3
Done
|
Boil Uncovered For 2 Minutes; Remove from Heat. Cover and Let Stand For 1 Hour. |
|
4
Done
|
Stir in Onions, Celery, Bay Leaves, Bouillon Cubes, Salt, Pepper, Garlic Powder and Oregano Leaves. Mix Well. |
|
5
Done
|
Add Ham Bone. |
|
6
Done
|
Heat to a Boiling; Reduce Heat, Cover and Simmer For 1 1/2 Hours; Stirring Occasionally. |
|
7
Done
|
Remove Ham Bone and Bay Leaves. |
|
8
Done
|
Stir in Ham and Carrots. |
|
9
Done
|
Heat to a Boiling; Reduce Heat, Cover and Simmer About 30 Minutes or Until Carrots Are Tender and Soup Is Desired Consistency; Stirring Occasionally. |
