Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Split Pea Soup with Ham




Source of Recipe


FRIEND ON INTERNET


List of Ingredients




1 tablespoon olive oil
1/3 cup chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
1 sprig fresh or 1/4 teaspoon dried thyme
freshly ground black pepper
1 1/2 quarts or low-sodium chicken broth
2 cups dried split peas
6 tablespoons finely diced, cooked lean ham
salt to taste
freshly ground black pepper



Recipe




Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes. Add the stock and split peas, and bring to a boil quickly over high heat. Lower the heat and simmer until the peas are tender, about 1 hour. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3. Stir in the ham. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds. Add salt and additional pepper to taste.
Note: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.
Cook Time: 1 hour
Yield: 6 servings