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Hearty Split Pea Stew
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2 cups (200g) cold water
4 cups (400g) of chicken (or vegetable) stock
1 pound (500grams)dried split peas (about 2-1/4 cups or 225g) picked over and rinsed as sometimes there are tiny rocks in with the peas
1 lb. (500 grams)ham, cubed
1 Bay leaf
1 medium onion, chopped
1 tablespoon (20 ml) of sea salt, or to taste
1/4 teaspoon (1 ml) black pepper or to taste
1 medium carrot, diced
2 medium potatoes, diced
3/4 teaspoon (3 ml) garlic powder
2 tablespoons (40 ml) butter
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Heat water, stock and peas to boiling in a large soup pot and boil for 2 minutes
Remove from heat and let stand for about 1 hour and cover. Let sit for 1 hour.
Stir in onion, bay leaf and pepper heat to boiling; then reduce heat
Cover and simmer until peas are tender (about 40 minutes), and stir occasionally
Stir diced carrots and potatoes into soup and heat to boiling; then reduce heat and be careful NOT to burn the soup
Cover again and simmer until carrots are tender and your soup is at th desired consistency (about 30 minutes)
Stir in the cayenne pepper, garlic powder and parsley near the end of the cooking process and correct seasonings to your taste
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Susann Minall Hunter
Florida
United States |
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| This recipe has been viewed 3120 times. |
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