Split Pea Soup
Ten Days of Soup! ~ Sean ~
Earlier in the week I told you about these big ol’ hams they were selling for $.99/lb and that I picked up a nice one of 22 lbs. and put it in the freezer future use. Now we’re a family of four in a new town with no family, so what in the heck are we going to do with a 22 lb ham? Remember Forest Gump, well just replace shrimp with ham. And boy do the kids love the ham. First I carved out the bones and used them in a double batch of Black Eyed Pea Soup for a get together at our new neighbors on New Year’s Day. Then it was ham and cheese sandwiches, er paninis, in our new panini maker. Ham and scrambled eggs for breakfast today. Then another double batch of Black Eyed Pea Soup and a batch of Split Pea Soup today. Even our 5.5 lb Shi Tzu is a beneficiary of the ham extravaganza, he’s working on the bones. Well, at this point, we’re about half way done with the ham, no kidding. I’m thinking some ham fried rice for dinner tomorrow.
Cauliflower Soup Grilled Gazspacho
New Mexico Red Chile Posole Corn Chowder
Wild Rice and Mushroom Soup with Chicken
Split Pea Soup
1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves, chopped
2 garlic cloves, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water or chicken stock
Layer ingredients in crockpot.
Pour in water, so don’t stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.