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Spiced Split Pea Soup

Western.Chefs's picture
Ingredients
  Whole allspice 1⁄4 Teaspoon
  Peppercorns 1⁄4 Teaspoon
  Bay leaf 1
  Split peas 16 Ounce (1 Package)
  Ham bone 1 (With 2 Cups Meat Left On, Left Over From Cooked Whole Or Half Smoked Ham)
  Meat 2 Cup (32 tbs) (Left Over From Cooked Whole Or Half Smoked Ham)
  Carrots 2 Large, thinly sliced
  Celery stalks 2 Large, thinly sliced
  Water 7 Cup (112 tbs)
  Salt To Taste
  Pepper 1
Directions

1. Tie allspice, peppercorns, and bay leaf in piece of cheesecloth. Rinse split peas with water.
2. In 5-quart Dutch oven over high heat, heat spice bag, split peas, ham bone, sliced carrots, celery, and water to boiling. Reduce heat to low; cover; simmer 1 hour. Discard spice bag.
3. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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