Monday, September 6, 2010

Split Pea and Ham Soup

Split Pea and Ham Soup

1 ham bone
1 ham steak (diced)
2 litres vegetable broth
2 cups water
2 cups dried split yellow peas
2 tbsp olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 leaves fresh sage
2 sprigs fresh oregano
2 tbsp dried basil
1 tsp salt
1 tsp fresh ground pepper
1/2 tsp ground cloves

In a large Dutch oven on medium high heat place olive oil.  Add onions, carrots, celery and basil and saute until onion is translucent.  To the  Dutch oven combine ham bone, diced ham, vegetable broth, water, peas and rest of the herbs and spices.  Bring to a hard boil and let boil for one minute while stirring, scraping bottom of pot to remove browned bits.  Reduce heat and simmer for two hours.  Test for salt and pepper and add as required.

Serve with fresh Baking Powder biscuits. 

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