Split Pea and Ham Soup

     Talkabout winter comfort food.  Thisis it.  Just look at those chunks of Hamand Carrots.  I’ve tweaked my recipe, soit tastes even better. Pair it with a Salad and/or Cornbread for a wholesome, deliciousmeal.  Give it a try!  It freezes wonderfully, so make extra.

INGREDIENTS:

2 1/4 cups dried Split Peas

2 quarts Chicken Broth (64 oz) (5 cans = 70 oz)

1 ½ lbs ham bone (or leftover diced ham)

½ cup Diced Celery

1 chopped Onion

1 clove garlic

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed (If you plan on freezing, omitthe taters)

Start with 2 carrots, add a few more later.   Original ones will break down

OPTIONAL: ¼ tsp Crushed Red Pepper

PREPARATION:

     There is two waysto prepare dried Peas.  Sort and rinsethe Peas before you do anything.  Then eithersoak them overnight in cold water, or the quicker way is to simmer them for 5minutes, and remove from heat.  Let themsoak for 60 to 90 minutes.

     In a large pot(minimum 6 quart), add Ham Bone, soaked Peas, Chicken Broth, Celery, Garlic,and Onion.  (Even though they will getblended later, I add a chopped Carrot or two now because they will add extraflavor to the Soup.) Bring to a simmer, cover, and cook until Peas aretender.  It will take at least 90 minutes.  NOTE: If you’re using leftover diced Ham, don’t add it until the Peas havebeen blended.

     Once the Peas are tender, remove the Ham Bone and set aside.  You can either use a food processor or an immersible blender to blend the soup to your desired consistency.  Add diced Carrots and cook until tender.  Add diced Ham.  Add seasonings and cook for 5 more minutes.  Serve.