I have been wanting to make this for 2 weeks, and I finally made it today. It is good... I probably won't make it again, since it was just my hubby, me, and my oldest son that ate it, and a bit time consuming for me since I had two 3 year olds, 1 4 year old, and a 17 month old in the house today. Maybe I will be able to make it again when they get older, haha. I love split-pea and ham soup, though. It did taste good! OOO!! I just got a "this is good" from my 12 year old son!! Woohoo!!
The Original Recipe:
I found this on Babycenter recipe board.
Split-Pea and Ham soup
1 cup dry split peas, soaked in cold water for 2-3 hours
6 cups water
2 beef bullion cubes
1/2 package sodium reduced bacon, sliced into 1/2" pieces
1 lg. onion, diced
3 cloves garlic, minced
2 med. carrots, diced into small chunks
1 rib of celery, diced into small chunks
1 medium potato sliced into 1/2" rounds
pepper to taste
1. Drain the split peas, place in a soup pot with 6 cups water and simmer for about 1 hour (until they are looking soft and "ugly"). Add bullion cubes and stir until dissolved.
2. In a large fry pan, over medium heat, fry bacon until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).
3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.
4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.
The Way I Made It My Own:
I changed a good bit in this recipe. I actually wanted ham and not bacon...
Rachel's Split Pea and Ham Soup
1 cup dry split peas, soaked in cold water for 2-3 hours
6 cups water
1 lg. onion, diced
3 cloves garlic, minced
1 Ham Steak Cubed into bite sized pieces
1 Ham Bone
2 med. carrots, diced into small chunks
1 rib of celery, diced into small chunks
1 medium potato sliced into 1/2" rounds
pepper to taste
1. Drain the split peas, place in a soup pot with 6 cups water and ham bone and simmer for about 1 hour (until they are looking soft and "ugly"). Take out Ham Bone
2. In a large fry pan, over medium heat, fry ham until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).
3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.
4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.
(I grated up my celery and carrots into the soup)
The Menu:
Split-Pea and Ham Soup
The Original Recipe:
I found this on Babycenter recipe board.
Split-Pea and Ham soup
1 cup dry split peas, soaked in cold water for 2-3 hours
6 cups water
2 beef bullion cubes
1/2 package sodium reduced bacon, sliced into 1/2" pieces
1 lg. onion, diced
3 cloves garlic, minced
2 med. carrots, diced into small chunks
1 rib of celery, diced into small chunks
1 medium potato sliced into 1/2" rounds
pepper to taste
1. Drain the split peas, place in a soup pot with 6 cups water and simmer for about 1 hour (until they are looking soft and "ugly"). Add bullion cubes and stir until dissolved.
2. In a large fry pan, over medium heat, fry bacon until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).
3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.
4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.
The Way I Made It My Own:
I changed a good bit in this recipe. I actually wanted ham and not bacon...
Rachel's Split Pea and Ham Soup
1 cup dry split peas, soaked in cold water for 2-3 hours
6 cups water
1 lg. onion, diced
3 cloves garlic, minced
1 Ham Steak Cubed into bite sized pieces
1 Ham Bone
2 med. carrots, diced into small chunks
1 rib of celery, diced into small chunks
1 medium potato sliced into 1/2" rounds
pepper to taste
1. Drain the split peas, place in a soup pot with 6 cups water and ham bone and simmer for about 1 hour (until they are looking soft and "ugly"). Take out Ham Bone
2. In a large fry pan, over medium heat, fry ham until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).
3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.
4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.
(I grated up my celery and carrots into the soup)
Comments