Classic, simple, hearty
Split Pea Soup with Ham
1 Pound green or yellow split peas
6 Cups of chicken broth or stock
1 Meaty ham bone (you know you have at least one in the freezer)
1 Medium onion, chopped
1 Cup celery, chopped
1 Cup carrots, diced
1/4 Teaspoon garlic powder
1/4 Teaspoon marjoram
1/4 Teaspoon dried, crushed thyme
Salt and pepper, to taste
Soak peas overnight in cold water.
Add all ingredients, except salt and pepper, to large stockpot or dutch oven. Bring to a boil, cover, reduce heat and simmer for 2 hours, stirring occasionally.
Remove meat from ham bone, chop and return to pea soup. Simmer soup for an hour or so, stirring occasionally. Add salt and pepper to taste. Serve hot topped with homemade croutons.
6 Slices white sandwich bread (stale is fine)
4 Tablespoons of olive oil
1 Teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 Teaspoon dried parsley
Preheat oven to 325.
Cube bread (crusts are optional, we keep them).
Mix olive oil and spices in a plastic bag
Add bread cubes and shake.
Spread cubes on a non-stick baking sheet and bake for 15 minutes, turning once, or until golden brown.
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