Saturday Soup

 ... On Sunday

I forgot yesterday's recipe so I'll post it today. I know it would have ruined your entire week if I did not post it. ;-)

Today is split pea soup. It is a hearty soup, almost a stew. It goes wonderfully with Honey Black Bread. My children love it. Jared? Not so much. I discovered this by watching him eat small bowls and the sandwiches he would attempt to sneak not long after dinner. He will eat it without protest (because he is a good husband) but I avoid making it while he is at home.

Split Pea Soup

Ingredients

•     ·        1 meaty ham bone
• ·        1-1/3 cups dried green split peas, rinsed
• ·        2 celery ribs, chopped
• ·        1 large carrot, chopped
• ·        1 sweet onion, chopped
• ·        4 cups water
• ·        1 bottle (12 ounces) light beer (substitute with chicken stock if desired but the flavor will be different)
• ·        1 tablespoon prepared English mustard
• ·        1/2 cup 2% milk
• ·        1/4 cup minced fresh parsley
• ·        1/2 teaspoon salt
• ·        1/4 teaspoon pepper
• ·        1/4 teaspoon ground nutmeg
• ·        Additional minced fresh parsley, optional

Directions

    Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender.

    Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

I usually use the largest ham bone available, at least 2 lbs. I simmer it for two hours and use that stock. I bone it and save half the ham for the next batch of soup. Half the stock is saved as well.

 Enjoy!