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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