Friday, March 13, 2009

Stick To Your Ribs Split Pea Soup

Recipe adapted from Martha Stewart Living

2 T. canola oil
2 medium carrots, cut into 1/2 inch pieces
2 celery stalks, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch pieces
6 cloves garlic, minced
7 oz. ham, cut into 1/2 inch pieces
1 1/2 tsp. salt
fresh pepper
2 tsp. dry thyme
2 tsp. dry parsley
1 bay leaf 
1 lb. split peas
8 cups water, plus more if needed

  1. Heat oil in a large pot over medium heat.  Add carrots, celery, and onion and cook, stirring occasionally, until onion is translucent.  Add garlic, ham and 1 tsp. salt, and cook for 3 minutes.  Add spices, split peas, and water.
  2. Bring soup to a boil.  Reduce heat and simmer, stirring occasionally, until peas are tender and begin to fall apart, about 50 minutes.  Discard bay leaf.  Season with remaining 1/2 tsp. of salt.
The Verdict:  We all had 2 bowls!!  I served this with fresh baked egg bread, and it was perfect for the chilly rainy day we are having today.  Not only does this warm you from the inside out, it is very nutritious.  Only 360 calories a serving!  The original recipe called for fresh herbs tied in cheese cloth then removed at the end.  But once again the aerogarden is still not ready, and I didn't want to go out in the rain to get some.  The dry substituted fine.  Next time I will use fresh.


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