Split Pea and Ham Soup

By tinathorn

By The Canadian Living Test Kitchen

Ingredients

• Garnish:
• 1 ham bone 1 1ham boneham bones
• 2 cups dried split green peas 2 2cups cupsdried split green peas
• 1 onion , chopped1 1oniononions, chopped
• 1 cup chopped carrots 1 1cup cupchopped carrotcarrots
• 1 cup chopped celery , with leaves1 1cup cupchopped celery, with leaves
• 2 bay leaves 2 2bay leafbay leaves
• 1 tsp dried savory 1 1tsp tspdried savory
• 1 tsp salt 1 1tsp tspsalt
• 1/2 tsp pepper 1/2 1/2tsp tsppepper
• 1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
• 1 stalk tender celery , finely diced1 1stalk stalktender celery, finely diced
• 1/4 cup finely diced red onions 1/4 1/4cup cupfinely diced red onionred onions
• 1 tbsp cider vinegar 1 1tbsp tbspcider vinegar

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In Dutch oven or large saucepan, combine ham bone, 8 cups (2 L) water, peas, onion, carrots, celery, bay leaves, savory, salt, pepper and cloves; bring to boil. Reduce heat, cover and simmer until peas are tender, about 2 hours.

Garnish: Meanwhile, in small bowl, mix celery, onion and vinegar; set aside.

Remove meat from ham bone; chop into bite-size pieces and return to soup. Discard bone and bay leaves. Top each bowlful with spoonful of garnish.

Additional information :

Variation

Split Pea and Ham Soup with Horseradish Cream Garnish: Omit garnish. Substitute 1/2 cup (125 mL) sour cream mixed with 1 tsp (5 mL) prepared horseradish and pinch granulated sugar.

Source : Canadian Living Magazine: April 2004