Nothing “hits the spot” better on a cold day than a big bowl of hot, dutch split pea soup. The smoky bits of ham, bathed in creamy peas, laced with carrots , potatoes leeks and onions. It’s a meal in a bowl that your entire family will enjoy! It’s delicious as it is, but you can “make it your own” by added herbs or spices that your family enjoys. I like to add a generous pinch of smoked paprika.

Dutch Split Pea Soup

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 pound green split peas
10 cup water
4 teaspoon chicken bouillon granules (or 4 cubes)
½ pound ham, diced (or a meaty ham bone)
¾ cup chopped celery
1 large onion, chopped
2 leeks (white part only), sliced thin
2 ½ cup diced potatoes
1 ½ cup carrots, diced
½ teaspoon salt
½ teaspoon pepper
Dash of Tabasco sauce

Directions

Combine split peas, water, bouillon, ham, leeks, celery and onions in a large pot.
Bring to a boil, reduce heat, cover, and simmer for 1 ½ hours.
Add potatoes and carrots and simmer for 30 minutes or until veggies are tender.
Season with salt, pepper and Tabasco.
If soup is too thick, add a little water.
Makes 8 to 10 cups.