So I had some leftover ham from Christmas that I froze, and I had bought some dried split peas from Michigan (gotta support those Michigan Farmers/Growers!).
Mom Smucker and Aunt Carolyn Vanice suggested while I was visiting to make some split pea soup. I did not have a recipe at the time....but I did notice a basic recipe on the back of the bag of peas. I had pretty much all of the ingredients on hand so here is the recipe that I made courtesy of Carolson-Arbogast Farms, in Howard City, MI .
Easy Split Pea Soup
2 lb. Dried Split Peas
1 Meaty ham bone or
2 cups diced ham
10 cups water
1-1/2 cups onions, chopped
1 cup celery, chopped
2 cups carrots, shredded or diced
1/2 teaspoon thyme
1 teaspoon garlic
Salt & Pepper to taste
WASH AND DRAIN PEAS. In a large stockpot, combine peas, ham, water, onions, celery, carrots and seasonings to a boil. Lower heat and simmer, covered, for about 1 hour or until vegetables are very tender. Stir soup occasionally to prevent peas from sticking. Add more water if needed for desired consistency that you enjoy. Add salt and pepper to taste. Serves sixteen 1 cup servings. Extra freezes well.
Variations: Add sweet potatoes, diced. Replace ham with cooked sausage, smoked meat or poultry, or vegetable stock as cooking liquid. Other herb or spice suggestions that you might wish to try are oregano, dill, mint or bay leaf.
*Julee's note* I did try this and this definitely needs a little bit of onion powder or something else added to taste. I used a little more pepper after I finished cooking. It's very thick too.
Very tasty and I prefer my pea soup (or any soup with beans) with ham to have ham chunks that are bite sized. I will find another recipe that my mother-in-law and aunt suggested I try from a Mennonite Cookbook. I just picked it up and I will be trying it soon. It's a spicy version that will be sure to please I was told!
Love, Jules
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