This is one of those wholesome feel good on a cold day recipes. It's also filled with lots of nutrients and is extremely filling. There are many subtle variations of pea soup both in North America and throughout the world.
For this recipe green or yellow split peas can be used. To reduce cooking time you can soak split peas overnight but it isn't necessary. If you have left over ham you can dice up a slice and add it to mixture but it really doesn't need it.
This recipe makes about five servings.
4 cups water
1 cup green split peas
1 large onion chopped
2 large carrots diced
2 sprigs of celery
1 1/2 packets of OXO 35% less salt chicken bouillon
pinch of basil
dash of pepper
If soaked over night, drain peas and mix with other ingredients in large cooking pot. Bring bean mixture to boil then reduce heat to simmer. Cover and continue cooking for one hour. It is very importantly to stir mixture occasionally to keep everything from separating. Soup will be a little lumpy when done.
If using as a main meal divide pea soup into 1 1/4 cup servings and serve with a salad and carrot sticks. Smaller servings can be used as a side dish to any meal.
Leftovers can be easily frozen in individual storage containers for later meals. When reheating add a couple tablespoons of water to thin.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.