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Tuesday, November 11, 2014

Eileen's Split Pea Soup with Ham

I had a split pea soup recipe that I loved.  But when I went to look for it, I couldn't find it.  It was similar to this, as I recall.  This worked out just fine.  I prefer ones that are not blended, especially with carrots, as they seem to have an unusual color and an odd flavor.  

1 Tbsp olive oil
1 medium onion, chopped
½ lb. chopped ham, (Smithfield package)
1 lb. split peas, sorted and rinsed
6-8 cups water/ low-sodium chicken broth*
3 carrots, sliced about 1/8-1/4” thick

Heat olive oil and sauté onion until softened.  Add ham and brown slightly.  Add the drained peas and the chicken broth/water.  Cook for about 30-40 minutes, then add the carrots.  Cook until the carrots and peas are tender, about 15-20 minutes more.  Season as necessary, but ham will add some saltiness.

*chicken broth gives it a richer flavor.  Use at least partial chicken broth.  Add more water if it is too thick.

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