Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, split pea soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
split pea soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. split pea soup is something that I have loved my whole life.
This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. Split pea soup has been a favorite winter warm-up for thousands of years. C., Greek farmers cultivated this legume, while Athenian street vendors sold hot pea soup to passersby.
To get started with this recipe, we must prepare a few components. You can cook split pea soup using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make split pea soup:
- Take 2 carrots
- Get 2 piece celery
- Get 1 onion
- Make ready 1 piece thick back bacon
- Get 1 smoked ham bone
- Prepare 2 clove garlic
- Take 2 cup split peas
- Get water
Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil. This split pea soup was a family favorite. —Debra Keil, Owasso, Oklahoma Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags.
Steps to make split pea soup:
- Dice onion, carrot, celery, bacon, garlic. Place in slow cooker or pot.
- Let cook until onions are softened. Add bone, split peas and water to cover
- Simmer until the peas fall apart. Add more water as needed. Remove ham bone and serve. Garnish with fresh rosemary or thyme leaves.
Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top. Melt butter in heavy large pot or Dutch oven over medium-high heat. Stir frequently to keep the solids from burning on the bottom. Place all ingredients in a Dutch oven; bring to a boil. Add crunch to your lunch with Martha Stewart's split pea soup with ham and homemade whole-wheat croutons.
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