Split Pea Soup

Makes about 8 cups of soup

Using a ham bone or turkey carcass will make this otherwise vegetarian soup exceptional. You can make this with either green split peas or with lentils. It’s a good idea to use left-over ham or turkey, cut in small cubes to add to the soup when served. Don’t cook the extra meat with the soup, though. Just add it before serving so it is warm.

2 cups split green peas or lentils, washed.

A ham bone or turkey carcass. A cube of salt pork may also be used

½ cup chopped onions

1 cup chopped celery with leaves

½ cup chopped, peeled carrots

1-2 cloves garlic, peeled and sliced

1 bay leaf

¼ tsp thyme

1 tsp sugar (optional)

Dash of cayenne or pinch of crushed red chilies (optional)

  1. Place washed peas in large pot with 10 cups water. Add the bones, cover and simmer for 2 ½ to 3 hours or until soft.
  2. Add vegetables and spices, cover and simmer for another ½ hour.
  3. Remove the bones and press the soup through a sieve. Chill, and remove fat, if desired. Correct seasoning and serve.

Serve with: Crusty bread, a hearty red wine, croutons or whatever.

Copyright © 2001-2012 by The Still Waters Group

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