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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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Original recipe from England but have tweeked the ingredients a bit. Tasty old fashioned goodness. Great for lunch on a cold winter day or serve larger portion with crusty bread for supper. JC says it is stick to your ribs good! It is essential to use good quality split peas. This soup freezes very well. Ingredients:
1 ham bone |
8 cups water |
4 cups low sodium chicken broth (1 tetra pack) |
3 cups dried split green peas |
3 medium carrots, peeled and grated |
1 medium onion, finely chopped |
1 teaspoon salt (optional depending on salt in ham) |
1 teaspoon pepper, fine grind |
1/2 teaspoon dried thyme |
1 bay leaf |
Directions:
1. In large pot, bring ham bone, water and broth to a boil. Cover but vent slightly, and simmer for about 2 hours.
2. Remove ham bone, save meat to add to soup.
3. Transfer liquid into another container using a fat separator first. Measure liquid and add water to bring it up to 12 cups.
4. Add remaining ingredients and any ham picked off the bone.
5. Bring to a boil, cover and simmer at least 1 hour or until peas are quite mushy (no need to soak them first).
6. May need a bit more water to thin if needed.
7. Makes about 18 cups.
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