Introduction: Split Pea Soup
Yummy Split Pea Soup, made just the way my Grandmother did.
16 oz split peas (2 1/4 cup)
2 Tbsp olive oil
3 cloves garlic, minced
1 medium onion, minced
7 carrots, chopped
Ham (1lb of leftover spiral ham plus bone)
3 cups chicken broth
Step 1: Soak the Peas
Rinse off the peas and soak in a bowl with water at least and inch above the peas.
Soak for at least 3 hour, preferably overnight.
Note: you may skip this step but you will need to cook the soup longer.
Step 2: Saute Garlic
Saute the 3 minced cloves of garlic in olive oil over medium heat.
Step 3: Saute Onions
Add minced onion to sauting garlic and cook until onions are slightly carmelized.
Note: my family does not like to find onions in their food so I chop it very, very small.
Step 4: Chop Carrots
Wash and peel carrots.
Add carrots to the pot.
Note: I love lots of carrots in my split pea if you don't you can use less carrots.
Step 5: Add Ham
Add your ham to the pot.
Note: I froze my leftover Chritmas ham and a month later I used it for this soup. I probably should of defrosted the ham first but t still worked straight from the freezer.
Step 6: Add Split Peas
Drain the split peas and add to the pot.
Step 7: Add Liquids
Add 3 cups of chicken broth.
Add water until the peas are cover by at least an inch of liquid.
Step 8: Cook and Enjoy
Bring your soup to a boil and simmer for at least 2 hours.
The longer you cook the softer the split peas will be.
Check often and add more water if needed.
Remove ham bone.
Serve up your yummy and hearty soup. Enjoy with some fresh bread.
Note: If you have any leftover, when you reheat the next day you may need to add a little water if it has become too thick.