Split Pea Soup

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    Being as it’s January, I’ve been in the mood for some split pea soup.  I’ve also been cooking just about everything in my skillets lately so this one is no different.  An easy recipe, but requires some time.

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    Split Pea Soup
    Prep Time 20 minutes
    Cook Time 2 hours
    Servings
    servings
    Ingredients
    Prep Time 20 minutes
    Cook Time 2 hours
    Servings
    servings
    Ingredients
    Instructions
    1. Start out by rinsing your dried peas repeatedly and removing any debri
    2. Place your peas in a large pan and cover with about an inch of water and bring to a slow boil. Stir every 15 minutes and continue to cook for about 1 1/2 hours or until peas soften up
    3. Chop up your bacon and add it to your hot cast iron (or any large pot) and cook, leaving the fat while it cooks. Remove bacon and let excess oil drip off when crispy
    4. Add chopped onion and garlic and cook in the bacon fat
    5. In another pot, boil your chopped potato and carrots until tender. Then drain add to onions and garlic
    6. Chop your ham steak and add it to vegetables
    7. As peas soften up, drain out the water and put 1/2 the peas in a blender with 1/2 can of chicken broth. Liquefy and pour into skillet with other vegetables
    8. Take a large spoonful of unblended peas and add these for extra texture, then blend the rest of peas and broth and mix in
    9. Add your seasoning - marjoram, salt, pepper, and garlic powder and mix in. Simmer until soup thickens
    10. Let sit a few minutes and serve, topping with crispy bacon bits
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