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.
