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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is my recipe for split pea soup. I developed this recipe by combining elements of other recipes. My husband says it is the best split pea soup he has ever eaten. I don't add salt to this soup because the ham usually provides plenty, but taste it before serving and add salt if you feel it needs it. Ingredients:
3 tablespoons butter |
1 tablespoon olive oil |
1 onion, finely chopped |
1 cup celery, finely chopped |
1 cup carrot, finely chopped |
2 garlic cloves, finely chopped |
2 bay leaves |
1 teaspoon dried tarragon |
1 teaspoon dried thyme |
3 cups dried split peas |
3 quarts water |
1 quart chicken broth |
1 ham bone (i buy one from our local ham store) |
Directions:
1. In a large soup pot, melt butter over medium heat. Add olive oil, onion, celery, carrots and garlic. Saute until veggies are tender and most of liquid is absorbed.
2. Add bay leaves, tarragon, thyme, split peas, 2 quarts of water, 1 quart of chicken broth and meaty ham bone to pot.
3. Bring mixture to a boil, then reduce heat to a simmer.
4. Simmer soup for 1 hour, or until meat is falling off of bone, stirring occaisonally. Take ham bone out of soup and remove meat from bone. Cut meat into small pieces and return to pot of soup.
5. Continue simmering and stirring soup, adding remaining water if necessary, until soup is desired consistency.
6. Remove bay leaf from soup and serve.
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