Friday, November 26, 2010

Yellow Split Pea with Ham Soup

This is a thick, filling soup that came about with pantry and freezer items I had on hand one cold wintry night. Good thing too, because I didn't want to go out into the cold rain to get to a grocery store. You can make it as thick or as thin as you'd like, but as a porridge, it makes a great meal in itself.


1 pkg yellow split peas

1 large yellow onion

1/2C wild rice

1 ham slice (1C)

1t dried thyme

2 bay leaves

2T extra virgin olive oil


salt & Pepper

Lightly cover the bottom of a large stock pot with olive oil and add the diced onion, then saute with the thyme until translucent.

Rinse the peas and wild rice, add to the onions and stir, then saute for a another few minutes over medium heat while you dice the ham.

Add the diced ham and stir. Add a pinch of salt and pepper. Then cover with 3 inches of water and raise the heat.

When the water comes to a boil, lower the heat to a simmer, add the bay leaves and cover the pan. Stir every 15 minutes or so.

As the soup thickens, uncover and stir often or the pan will scorch. Adjust seasonings, add water if you prefer a thinner soup, then readjust seasonings.

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