It’s a cold day here in New York. When I dropped the kiddoddles of at preschool this morning I was pretty surprised at how the cold air bit at our skin. It has been relatively warm here considering it’s mid-November, so the cold was fast reminder that winter is well on its way.
I don’t know about anyone else, but once the colder weather makes its appearance I want soup. Lots of it and in any and every variety that there is. Which brings me to a new favorite of mine.
Split pea soup.
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Strangely enough I made it all through my entire childhood and adulthood without ever trying this salty, yummy soup. I have encountered it more times that I care to admit, but never felt compelled to try it. Once I did, I understood the allure of this thick soup that has the capacity to fill the belly and warm the soul.
We had a ham bone leftover from a previous meal and my hub’s told me that he was craving some pea soup. So this is how my day was spent. It’s an easy enough recipe as the only time really spent is the minimal prep work and giving it a few stirs through out the day as it simmers down on the stove.
This is what you will need…
- Leftover ham and ham bone
- 6-7 Cups of chicken stock
- 2 Medium Carrots chopped and qaurtered
- 1 Package split peas (16 oz)
- 1 Medium onion roughly chopped
- 3-4 cloves of garlic chopped
- Pepper to taste
- 2 tbsp. Butter
