Thursday, September 15, 2011

Split Pea and Ham Soup

1 meaty ham bone
1 pound dried split peas, rinsed and sorted
2 quarts water
1 tsp. dried basil
6 whole peppercorns
1 small onion, chopped
1 tsp. salt
1 large carrot, thinly sliced
2-3 stalks celery, sliced
3 med. potatoes, cubed
Salt & Pepper to taste

Place ham bone, peas, water, basil, peppercorns, onion and salt in a large stockpot. Bring to a boil and then turn to simmer. Cover and cook for 1 hour. Stir in carrots, celery and potatoes and cook covered an additional 45 minutes to an hour. Remove ham bone and cut off meat. Return meat to stock pot and continue cooking uncovered until thickened slightly. Add additional salt and freshly ground pepper to taste.

Serve with warm homemade whole wheat dinner rolls with butter melted on top and a simple lettuce salad.

Wonderful fall/winter treat!

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