Split Pea Soup
This soup didn’t appeal to me when I was a kid, but wow, do I love it now! It’s an inexpensive meal in a bowl, thick and satisfying, and it packs a lot of healthy fiber.
1# bag of green split peas, rinsed
1 can of chicken broth (garlic is good)
6 C. cold water
2 C. cubed/chopped ham or kielbasa/smoked sausage
1 med. onion, chopped
Salt and pepper to taste
2 large carrots, chopped
4 stalks celery, chopped
In a large Dutch oven or stock pot, combine everything except the carrots and celery. Bring to a boil, then reduce heat to simmer, covered, for about an hour. Stir occasionally. Add the carrots and celery and simmer another 30 minutes, or until peas are mushy and the soup is thick. Serves 10. Freezes well.
Kitchen Hint: Does your favorite soup pot have “hot spots” where thick food tends to stick? Be sure to stir this soup now and again to prevent scorching. Freezes well.