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Tuesday, January 21, 2014

Split Pea Soup


2 cups split peas
2 Tablespoons canola oil
2 medium onions, finely diced
2 stalks celery, diced
2 cloves garlic, crushed
2 quarts chicken broth
4 carrots, peeled and diced
Ham bone with ham pieces attached
Salt to taste


Pick over peas to remove stones and debris.  Rinse them in cold water, unless package says presort and washed.
Heat canola oil in the bottom of a soup pot.  Saute onions, celery, and garlic until translucent.  Add chicken broth, carrots, ham bone, and lentils.  Simmer for 1 1/2 to 2 hours or until lentils are very tender.  Remove ham bone and cut ham from bone and place back in pot. If soup gets too thick, thin out with a little chicken broth.  Taste and add salt if needed.  Makes 8-10 servings. 

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