Split Pea And Ham Soup Using Chicken Bouillon
|Hot water||6 Cup (96 tbs)|
|Dried green split peas||1 Pound, rinsed|
|Thinly sliced carrot||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Red potato||1 Medium, peeled and finely chopped|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Half and half||1⁄4 Cup (4 tbs) (For Serving)|
Combine all ingredients in 5-qt casserole; cover.
Microwave at High 1 to 1 1/4 hours, or until peas are tender, stirring 3 or 4 times.
Remove ham bone; cool.
Cut ham from bone; trim fat.
Discard fat and bone.
Cut ham into small pieces and return to soup.
Spoon into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 1 1 /2-qt casserole.
Microwave at 70% (Medium-High) 15 to 25 minutes, or until heated, breaking apart and stirring 3 or 4 times.
Stir in half and half.