Saturday, February 7, 2015

Ramblings and Split Pea Soup

Well, I managed to get a few things done today.Yesterday rather.

Made it to the gym for the first time in months. Ready to make it a habit again. Anyone reading this has permission to metaphorically kick me on my posterior if I don't go regularly!

Finished cooking up some black beans to freeze for future Mexican meals. yummy!

We finally made the split pea soup Dad's been craving for a while. Mostly we wait to make it until after there's a spiral ham bone in the freezer. I didn't even mash the split peas, instead letting the bubbling simmer break them up.

1 meaty ham bone with any juices from its cooking
1-2 bay leaves
2-4 cloves garlic, end trimmed off and cut partially through
3 quarts meat stock (I make stock to freeze and put it into quart size deli containers.)
4-5 carrots, peeled... 1 shredded, the others cut in rings
1 lb split peas - picked over (I would've put in more split peas, but we didn't have anymore.)
Onions, chopped (I cheated and used dried minced onion - tasted fine)
frozen sweet peas

Put the broth and bone into stock pot, simmer for 2 hours - or more depending on your time frame.
Add the bay leaf and garlic before 2 hours are up - like I did on accident.
After another hour or so, take out the bone and all the meat that may have fallen off.
Set aside to cool.
Add onion, split peas and some water if needed.
Close to the time you are ready to serve, add the carrots, frozen peas, the ham and some cracked black pepper.  Taste and check if you need salt before adding any. Our ham was salty enough that we didn't need any additional.

Shared with:
Strangers and Pilgrims on Earth

1 comment:

  1. Thanks for sharing on the Art of Home-Making Mondays this week :) I recently purchased a pressure cooker and have been doing rich bone broth in less than an hour! What a blessing that has been. Thank you for sharing your recipe with us!