Tuesday, October 7, 2008


With this sudden chill in the air, I decided I couldn't wait for a ham bone to make some split pea soup. This soup is a meal with very little effort. I happened to have 2 stale cheddar dill scones hanging around, so I cubed them and baked them for a hour or so in a very slow oven. Voila! savoury croutons. My recipe comes from the back of the package with just an adjustment here or there.

Serves 6

1 lb. dry green split peas (soak peas overnight or boil in 8 cups hot water for 2 minutes, then set aside for an hour before using)

1 chicken bouillon cube

1 packet Sazon (seasoning)

1/2 lb smoked ham, cubed

1 white onion, chopped

1 garlic clove, chopped

2 carrots, diced

6 cups water

salt and pepper to taste

Combine all the ingredients in a large pot. Bring to a boil. Skim. Reduce heat, cover, and simmer on low for 2 hours, stirring occasionally. Top with croutons.

All I needed with a bowl of this soup was a cheese-topped English muffin. Leftovers--if there are any--can be frozen. If soup becomes too thick, dilute with some water or chicken broth.


  1. Looks so good! There's finally a chill in the air here in NC, so it might be time to make some pea soup. My mom used to make this all the time. Thanks for stopping by "In My Mind I'm Going"

  2. Ditto on your post of your tasty split pea soup, it surely is a food of great hospitality! I just made some myself! I love your delicious mojito chicken as well!

  3. We're growing a ton of peas and beans right now so this will be perfect!

    My Yummy Life


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