This tasty hot soup is light enough for supper on Spring or Fall
I used to think
that I didn’t really like soup, but as we are writing down and preparing our recipes for Tasty Home Cooking, I
discovered that some of our very favorite winter recipes are hearty soups and stews. We are including this lovely
Split Pea Soup recipe today because even though Spring has officially arrived, the weather doesn’t seem to know it
yet. Our Split Pea Soup is light enough for spring, green enough for St. Patrick’s Day, yet warming when summer
temperatures seem a long way off.
This soup comes
together fast. It tastes great the first day you prepare it but can also be made in advance and heated up when
needed. We have even made this is in a slow cooker/crock pot with great results.
When using split
peas, they need to be picked over. Although the companies that package the dried peas do a good job of cleaning the
peas from dirt and other materials, sometimes pea-sized pebbles or off-colored peas make it into the package. Rinse
the peas and take a few minutes to pick through them to make sure nothing inedible makes it into your soup. Unlike
dried beans, you do not need to soak dried split peas overnight.
Ingredients1lb. dried split peas, picked over to remove foreign
materials and off-colored peas2slices smoked bacon2quarts chicken stock, more if you like a thinner
soup1medium to large ham steak or kielbasa, diced into bite sized
pieces6-8baby carrots, diced into small
chunks2bay leavesSalt and white pepper to taste
1.In a medium stock pot, cook bacon until browned. Remove to paper towels and
blot grease off. Chop into small pieces.
Cook up the bacon for the soup.
2.Pour chicken stock into same pot.
Add carrots and cook for 15 minutes on medium-high heat.
3.Rinse peas, removing foreign
materials and brown peas. Add cleaned peas to the pot. Add bay leaves. Turn heat down to medium and
cook for 30 minutes.
can see the brown peas in the mix that need to be removed
4.Add ham or kielbasa to the pot.
Simmer on medium-low heat until peas are cooked to your liking. Add salt and pepper to taste. (We
like to cook the soup until the peas start to break down a little and the soup thickens, but not
cooked so long that the soup turns mushy, about another 45 minutes or so. Take a taste and check it
when you think it looks good.)