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Split Pea Soup

Split Pea Soup
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By Ro Morse
Mar. 10, 2014 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Mar. 10, 2014 | 07:41 AM | PADUCAH, KY - Banks Market Recipe of the Week
Serves 8

1 pound dry split peas
8 cups water
Ham bone or hunk of ham
1 cup chopped sweet onions
1 cup chopped carrots
1 cup chopped celery
2 bay leaves
1 teaspoon dried thyme
Salt
Pepper
Fresh parsley
Sour cream
Croutons

Rinse peas well in cold water and add to a large pot. Add water and ham to the pot. Bring to a boil, remove from the heat, cover and let it stand for an hour. Return to the stove and bring back to a low boil, adding the onions, carrots, celery, bay leaves and thyme. Reduce the heat to barely bubbling, cover and simmer for another hour - up to 90 minutes. Stir every 30 minutes or so. Remove the ham bone and cut off any remaining ham. Cut lean cooked meat into bite size pieces and return to soup. If you added a big hunk of ham, take it out, cut into bite size pieces, discarding any fat, and add pieces back to the pot. Remove the bay leaves. Taste and add salt and pepper. Ready to serve.

If you want a smooth soup, puree' in batches in a blender or food processor or eat as is. Garnish with fresh parsley and sour cream or even homemade croutons. If the soup is too think for your preference, add a little more water or chicken or beef broth. It will thicken as it stands. If you refrigerate the left-overs, it will be much thicker.

This recipe is shared February 22-26, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com  
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