I remember my mom would make split pea soup during the fall and winter months. As a child I would eat it, but just because I had to. I thought I would try it again as a grown-up. I loved it! If it's been years since you've eaten pea soup, give this a try.
To make a great hostess or teacher's gift, layer all the dry ingredients in a canning jar and add a tag with the recipe.
Autumn Pea Soup
2 cups dried green split peas
1 cup julienne-cut or chopped dry-pack sun-dried tomatoes
2 tablespoons chicken bouillon granules or 6 chicken bouillon cubes
2 teaspoons dried basil leaves
2 teaspoons dried thyme leaves
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon olive oil
1 large onion, chopped
2 cups chopped, cooked ham
9 cups water
salt and pepper, to taste
In a small bowl, mix together basil, thyme, garlic powder, and pepper. In a glass jar, layer the peas, tomatoes, bouillon granules or cubes, and seasonings. Store tightly covered at room temperature up to 2 months.
In 3-quart saucepan, heat oil over medium-high heat. Cook onion 5 to 6 minutes, stirring frequently, until tender. Add ham, water, and soup mix. Heat to boiling; reduce heat. Cover; simmer 1 hour or until peas are tender. Salt and pepper to taste. Makes 6 servings.
Note: I layered the ingredients in this order: 1/3 of the peas, 1/2 of the seasoning, 3 bouillon cubes (unwrapped), 1/2 of the dried tomatoes, 1/3 peas, 1/2 seasoning, 3 cubes, 1/2 dried tomatoes, 1/3 peas. Make a tag with soup ingredients and instructions, and tie on jar.
This is what happens when I take photos in the backyard. What a nosy dog!
Looking for something to make for dinner or dessert? Check out the What's Cooking? page. I have almost 60 recipes!