Ingredients
Scale
- 1 lb dry green split peas
- 6 cups water
- 1 cup lean ham (diced)
- 1 onion (diced)
- 1 clove garlic (finely minced)
- 3 tbl chicken flavored bouillon
- 2 carrots (diced)
- salt & pepper to taste
Instructions
- Wash the peas in a colander. Check for rocks or other debris that might be found within the peas. In a large pot, combine all ingredients, except carrots. Bring to a boil, and then reduce to low-medium. Skim off any foam and discard. Cover and cook for 1 – 1.5 hours, stirring occasionally to avoid it from sticking to the bottom of the pot. Using a potato masher, mash into the peas several times. Add carrots. Stir.
- If peas are very soft at this point, I turn off the heat. I continue to stir the soup occasionally, and the heat from the soup will generally cook the carrots while it cools. If peas aren’t soft enough when I add the carrots, I leave the heat on low for up to another half hour or so. Add salt and pepper to taste.
Notes
–If you have some celery that needs to be used, dice it up and add it in with the carrots.
–I also generally double this recipe for my family of 5, which feeds us all a hearty couple of servings, plus usually gives us some leftovers.
Nutrition
- Serving Size: 1
