What a great recipe!â€¦as she pats herself on the back.Â I canâ€™t take 100% of the credit just about 50% Â (oh so smug!).
I was in the pantry today doing a check before going to the grocery store.Â I saw 1/2 a bag each of yellow and green split peas. Eureka!Â Thereâ€™s dinner.Â Split Pea Soup.
I did a perusal in a few of my cookbooks and decided on â€œ1001 Low-Fat Soups and Stewsâ€ as my guide.Â Of course I changed the original recipe and the result was a thick, filling, garden flavorful stew.Â A one pot meal.Â I used Vegetarian â€œHamâ€ Substitute instead of a ham bone, however, the directions below WILL work for you if you eat meat and want to use a ham bone.Â
Garden Split Pea Soup
- 1/2 bag (1/2 lb) Yellow Split Peas
- 1/2 bag (1/2 lb) Green Split Peas (or use 1 lb green split peas instead of yellow)
- 5.5 oz Vegetarian ham substitute cut into slices or chunks (or use 1 meaty ham bone)
- 1 Quart Vegetable Broth
- 1 1/2 Quarts Water
- 1 red onion large chop
- pinch of clove
- 2 tsp. thyme
- 1 bay leaf
- 1 leek, sliced (white part only)
- 1 cup shredded carrot
- 3 ribs celery sliced
- 1 lb Parsnips peeled and small slice
- 2 Plum tomatoes chopped
- 1/2 pint grape tomatoes halved
- 2 cloves minced garlic
Put the peas, â€œhamâ€, broth, water, onion, clove, thyme, and bay leaf in a pot. Bring to a boil and reduce to a simmer. Cover and let simmer 1 3/4 hours.
After 1 3/4 hours, add the rest of the ingredients and let simmer 40 minutes.Â Salt and pepper to taste.Â Â Enjoy!
|Approximate Nutrition: |
Whatâ€™s for dessert?Â Â Nothing in this house but somewhere, sometime tomorrowâ€¦.
A Cake For Sam.Â I made a white cake, vanilla frosting filling with French vanilla frosting. Elmo is everyoneâ€™s friend.Â Â Yay!