Yesterday we talked about making an effort to eat green foods.
And then last night I made something green for dinner. As in, PEA green.
As in, it looks like Shrek’s bath water. Or something from the props department of The Exorcist. Or an “I’dather-forget” reminder of the 1970s color wheel. But it tastes really, really good.
That’s right, it’s pea soup. And it’s one of Hubba Bubba’s favorite things AND it’s super easy to make.
He likes it so much that he insisted on being in one of the photos on today’s blog. Except he did it more Where’s Waldo? style, so see if you can spot him.
SPLIT PEA SOUP
1 T olive or canola oil
1 onion, diced
3 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, smashed
1 to 1 1/2 lbs ham, cut into bite-size chunks
4 bay leaves
2 (32-oz) containers chicken broth, plus 1 small can
1 lb dried split peas
Pinch of dried thyme
Ground black pepper to taste
In a heavy stock pot over high heat, saute onion, carrots, and celery in oil for about 7-8 minutes or until beginning to brown and soften. Pepper generously. Add garlic, ham, bay leaves, and the 2 (32-oz) containers of chicken broth. Bring to a boil, then reduce heat to low. Simmer for about 1 hour, partially covered. Stir in split peas, thyme, and more black pepper. Simmer uncovered for 1-2 hours, stirring occasionally, until peas thicken the soup. Add additional chicken broth (from the small can) to thin, if desired.
Serve with garlic bread.
Have a wonderful weekend!
P.S. Happy Birthday to my father-in-law, Bill! 🙂
