Old Fashioned Split Pea with Ham Soup
Sarah
ingredients
- 1 lb. bag Split Peas
- 12 cups Ham Broth, or Chicken Broth
- 1 large Onion
- 1-2 cups Celery
- 1 cup Barley
- 2 Carrots, Sliced
- 1-2 cups Potatoes
- 6 cloves Garlic
- handful Parsley
- 1 tablespoon Thyme
- to taste Wine Vinegar
- 1 teaspoon Dry Mustard
- 1 tablespoon Sesame Oil
- Salt
- Pepper
- 1 bag Spinach, frozen
- Liquid Smoke
directions
- 1
Put everything into the pot (save some ham out until the end) and simmer in non-stick pot for 3 or so hours--until peas and barley are cooked. Adjust seasonings. Don’t add vinegar and sesame oil until the end.
- 2
If starting out with ham bone, boil for several hours until meat falls off bone. Cook down broth if necessary to get right amount. Pick meat off bone and set aside. Add meat into soup toward end of cooking so meat doesn’t shred up.
Source: Diane Reich
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews