Monday, April 28, 2014

Split pea soup recipe – use the stock you made from the leftover Easter ham

Split pea soup is a quite satisfying soup and when you serve it with a delicious grilled cheese and tomato sandwich and a salad it makes a great lunch, or even dinner!
Split pea soup with grilled cheese on sourdough - YUM!
Dried split peas can be found in the dried bean aisle in almost any supermarket. They keep on your cupboard shelf or in your pantry for months, even years! Expect to pay between 99¢ and $1.49 per pound for them. A pound goes a long way!

Before you use the split peas to make soup, you’ll want to rinse them and pick through to remove any stones. I haven’t discovered many stones in my split peas in years, but if I skip that step that’s the time I’ll find that stone – in my bowl of soup!

Gather up your ingredients – how much of each will depend on how much soup you want to make. This recipe is based on dinner for a family of four with leftovers for lunch the next day and maybe a little more. Depending on appetites your serving size may be one cup or it may be two.

This recipe will make a LOT of soup, and it can be halved if desired! You're going to use the ham broth you made from the leftover Easter ham in this soup

Here is a list of ingredients you’ll need to make split pea soup:

1 pound green split peas, rinsed and picked through for stones
couple of medium-sized white potatoes, peeled and diced and cooked, about 2 cups
couple of medium-sized carrots, peeled and diced, about 1 cup, maybe less
1 small onion, finely chopped – about ½ cup, maybe less
2 ribs celery, diced, about ¼ cup
1 Tbsp. olive oil or butter, whichever you prefer
6 to 8 cups ham broth made from your leftover Easter ham and a cup or two of leftover Easter ham, if you have it
4 cups water
2 cloves garlic, finely minced or 2 tsp. garlic powder
Salt and pepper to taste

How to make split pea soup:

In a stock pot at least 6-quarts but not more than 8-quarts because then it will be too big, add the oil or butter and heat over high heat until hot (or melted). Add onion, garlic, diced celery and diced carrots. Reduce to medium-low heat and cook until carrots begin to soften.
Add ham broth, water and split peas. Please note: you may need to add more broth or water during cooking.

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover and let simmer for about 30 to 45 minutes until split peas begin to soften. Stir soup, add salt and pepper to taste. Cover and continue to simmer on low until soup gets to a cream soup consistency. Stir in diced, cooked potatoes. Cover and cook on low for another 15 to 20 minutes. Make sure during cooking that you stir soup often to keep from burning.

 The soup should take about 60 to 90 minutes to fully cook and should be somewhat smooth in texture with a few stray peas that didn’t get all mushy in the soup. That’s fine, it’s like homemade mashed potatoes…there are supposed to be some “lumps”. If the soup gets too thick during the cooking process add more water or ham broth, whichever suits your taste.

Most of all enjoy! Please leave a comment or email me at rachaelscookingclasses@gmail.com if you have questions. Feel free to email me if you are searching for a recipe – I have hundreds and will be happy to share them with you.

You can find more of my recipes and frugal living advice in my Cooking and Frugal Living columns

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