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  • #5535
    lucky
    Moderator

    Split Pea Soup

    3 pounds split peas
    2 gallons water
    2 pounds ham cubes
    1 pound chopped onions
    24 ounces carrots — fresh, chopped
    2 pounds potatoes — raw, chopped
    4 ounces margarine
    2 ounces all-purpose flour
    2 quarts Chicken Stock
    1 teaspoon black pepper

    Wash peas. Add water and bring to a boil. Boil for 2 minutes, then turn off heat. Cover and let stand for 1 hour.

    Add ham, onions, carrots, and potatoes. Cook for 1 hour or until peas are soft.

    Melt margarine and add flour. Stir until smooth. Cook 5 minutes. Add stock, while stirring, and cook until thickened. Add to peas. Taste for seasoning. Add pepper and salt if needed.

    Yield:
    “3 gallons”
    If soup becomes too thick, add hot water to bring to desired consistency. If a smoother soup is desired, cook and puree peas before adding ham and vegetables.

    1 lb chopped celery may be substituted for 1 lb potatoes.

    3 lb sliced Polish sausage may be added to soup before serving. Reduce ham to 1 lb.

    2 oz (1 cup) dehydrated onions may be substituted for fresh onion.

    VARIATIONS:
    Lentil Soup. Substitute lentils for split peas.
    Yellow Split Pea Soup. Substitute yellow split peas for green split peas.

    #53050
    lucky
    Moderator

    Split Pea Soup

    1 clove garlic, minced
    1 onion, chopped
    1 T olive oil
    1 t cumin
    2-4 T Bragg Liquid Aminos (In Health food stores)
    http://www.bragg.com/products/liquidaminos.html
    6 c water
    1 c split peas
    1 c grated carrots
    1 potato, chopped

    Bragg’s and blend well. Add water and split peas, bring to a boil and
    simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
    Add remaining ingredients and simmer, covered, over low heat for
    about 2 hours. Adjust seasonings to taste.

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