Vegetables / Split Pea Soup Recipe
This recipe has nothing to do with our seasonings but it is excellent and we thought you would enjoy it. We apologize for some of the measurements but they do not need to be exact. We make this soup on the fly most of the time in the morning and then cover it and turn it off until lunch or dinner and reheat it.
Butter or vegetable oil
1 large onion, thinly sliced
1 large stalk celery, chopped
2 large cloves garlic, peeled, crushed and minced
3 carrots, peeled and chopped
1 sweet potato, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Fat pinch dried marjoram
2 1/4 cups dried split peas
water, maybe 6-8 cups
1 1/2 pounds smoked ham, leftover ham, a ham bone, whatever you have.
Heat large soup pan with butter or oil and sautee onion, celery, garlic, carrots and sweet potato until onion is sweet and transparent. Add salt papper and marjoram and heat through. Add the split peas, water and ham and bring to a boil, then turn to a simmer and simmer until sweet poatatoes are soft. Adjust seasoning as you see fit.
Feel free to add more water if the soup seems to thick or cook it down a little if it seems to watery. Or as we would typically say adjust until soup-like.
You can eat this as is or take half the soup and blend it smooth and return it to the pan. Excellent with grilled cheese sandwiches or corn bread or by itself.
Knox's Spice Company