Split Pea Soup for Freezer |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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From BH & G December 2006 Ingredients:
8 cups water |
3 (14 ounce) cans reduced-sodium chicken broth |
1 lb cooked boneless ham, chopped |
4 1/2 cups dried split peas, rinsed and drained |
3 bay leaves |
1/4 teaspoon dried marjoram, crushed |
1/4 teaspoon black pepper |
1 1/2 cups carrots, chopped |
1 1/2 cups celery, chopped |
1 1/2 cups onions, chopped |
Directions:
1. In a Dutch oven, combine water, broth, ham, split peas, bay leaves, marjoram and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
2. Uncover, stir in carrots, celery and onions. Bring to a boil. Reduce heat. Simmer, covered for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaves and discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes.
3. To Freeze: Divide cooled soup among three 2 quart containers. Cover; label. Freeze up to 3 months.
4. To reheat frozen soup, transfer soup to large saucepan. Cook, cobered, over medium-low heat about 30 minutes or until heated through, stirring occasionally.
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