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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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I have served this soup to kids who hated pea soup and loved it. It's the chicken broth that gives it the depth. Talk about comfort food! Ingredients:
1 meaty ham bone |
1 lb dried split peas |
2 carrots, diced |
2 celery ribs, diced |
1 onion, diced |
1 leek, 3-inch of green left on, root trimed |
2 tablespoons olive oil |
1 bay leaf |
4 sprigs fresh thyme or 1 teaspoon dried thyme |
1 teaspoon dried tarragon |
4 cups low-fat chicken broth |
4 cups water |
salt & pepper |
Directions:
1. Trim fat off the ham bone.
2. Rinse and picker over peas.
3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins).
4. Add peas and cook for 1 minute.
5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simmer until peas are cooked.
6. Remove bone, bay leaf and thyme (if fresh).
7. Shred meat, and return it to the pot, adding salt and pepper to taste.
8. Times are approximate.
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