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Split Pea Soup

Mormon.Cook's picture
Ingredients
  Split peas/Lentils 1 Pound (2 1/3 cups, green / yellow variety)
  Cold water 2 Quart
  Meaty ham bone/2 cups cubed ham 1
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Diced carrots 3⁄4 Cup (12 tbs)
  Bay leaf 1 Large
  Salt 1 Teaspoon
  Cumin 1 Teaspoon
  Garlic 1 Clove (5 gm), pressed
Directions

Combine all ingredients in a heavy kettle. Cover and bring to boil. Simmer on low heat for about 2 hours, or until vegetables are tender. Remove ham bone; cut away all ham bits to go into the soup. You will find this to be a very thick soup, but nicely condensed in case you wish to freeze all or part of it. Dilute for use with hot water, milk, or light cream. For lentil soup, dilute with chicken broth, diluted cream of tomato soup, or water. Remove bay leaf before freezing or serving. If you don't have a ham bone, you may use sliced and browned-in-butter frankfurters, sliced Vienna sausage, crisp bacon bits, or seasoned croutons served atop the soup to enhance the flavor. If using lentils, 2 cups canned tomatoes plus 1/2 teaspoon sweet basil improves color and flavor. Variation: Add a small can21/2 ounces) ripe olives the last minute or two of cooking.

Recipe Summary

Cuisine: 
American
Servings: 
12

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