This is a super easy soup! And absolutely delicious!
2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper.
Makes 8 servings.
One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.
Wednesday, May 4, 2011
Bean Soup
This soup is so good! And it's simple to make. Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need. Though, if you're like me, you'll be wanting to make this often!
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10
* I added a little extra ham since there wasn't very much meat on the ham hocks.
** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit.
New Food Blog
I have a friend who's husband just started a fun new recipe blog. It's called Gourmet Dads and so far, I love it! It's a dad, giving tips to dads, but anyone can benefit from it and I've already made sure to copy his tips to my files. :) I'm adding him to my sidebar so check him out from time to time for new recipes and tips.
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