Split Pea Soup
Recipe from
Family Circle
A steaming bowl of hot pea soup, dotted with bits of smoky ham, is a great comfort food on a cold winter day. Pea soup freezes well so file this one with your make-ahead recipes.
Servings:
Makes 10 cups.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Ingredients
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1 bag(1 pound) dried split green peas, picked over and rinsedsee savings
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2 cupschopped onion (2 large)see savings
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3 clovesgarlicsee savings
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8 smallvegetable bouillon cubes (1 cup bouillon per cube)see savings
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1bay leafsee savings
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12 cupswatersee savings
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1 cupchopped baked ham (about 6 ounces)see savings
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1 cupchopped celery (about 4 ribs)see savings
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3/4 cupchopped carrots (about 4 medium-size)see savings
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2 largesprigs fresh thyme OR 1/2 teaspoon driedsee savings
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1/4 teaspoonblack peppersee savings
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Dash liquid hot-pepper saucesee savings
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1 jar(4 ounces) chopped pimientosee savings
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Directions
1.
Combine split peas, onion, garlic, bouillon cubes, bay leaf and water in 8-quart pot. Bring to boiling, breaking up cubes with wooden spoon. Reduce heat to medium-low; simmer, uncovered, 1 hour.
2.
Stir mixture in pot. Add ham, celery, carrot and thyme. Simmer, stirring occasionally, 1 hour or until desired smoothness. Add black pepper and liquid hot-pepper sauce.
3.
Remove fresh thyme sprigs if using, bay leaf and garlic cloves. Adjust seasonings, if necessary. Stir in pimiento. Serve warm.
4.
To freeze, let cool slightly. Spoon into freezer containers or heavy-duty freezer bags. Seal; label. Refrigerate until cold, then freeze. Makes 10 cups.
Nutrition information
Per serving: Calories 188, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 914 mg, Carbohydrate 30 g, Fiber 11 g, Protein 14 g. Percent Daily Values are based on a 2,000 calorie diet.
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