Thursday, November 29, 2018

Split Pea soup-- Thanksgiving Leftovers

Thanksgiving here and gone-- we had a blast with family, friends, and the occasional near-disaster--like my setting a pie on fire in the broiler-- but at least it was hot! Or the fact that my oven konked out: BUT the turkey and ham were cooked.
 And, speaking of ham....
Yesterday I got a bag of split peas-- I use GOYA brand. 
I chopped up a small onion, three small carrots and threw these into a 6-8 oz pot with the ham bone. 
I let this sizzle on high heat for about 10-15 minutes, turning it a lot,  so nothing burned.  The fat from the ham will help the vegetables soften.
  Then when the smell is very delicious and the ham looks browned-- pour in 6 cups of water and bring to a boil. 
Add an entire 16 oz bag of split peas, bring to boil again, then turn down to a simmer.
Let simmer for  30 minutes, then pepper to taste, and add a bay leaf should you wish; sometimes I do, sometimes I don't.
 Stir frequently, and cook for another  30 minutes -- or until the peas are soft and soup starts to become thick.
  Ham --whatever little was left on the shank--should be falling off bone.
Again, add pepper to taste.

And there you go--
It's free of all major allergens-- but I know some folks can't eat legumes.
And, we sometimes have it with cornbread [made without milk or eggs]--but then, it's not wheat free.

However-- this soup is hearty, great for cold weather and delicious all on its own.