October 7, 2013

Hearty Pea Soup

On the Menu Today~
Hearty Pea Soup with a
Bacon Rose

This hearty soup is perfect on a chilly fall evening~
Top off bowls of this steaming soup with a bacon rose!!

Hearty Pea Soup

  • 1 pound dried whole peas
  • 8 to 12 cups water, for soaking peas
  • 12 cups vegetable broth 
  • 1 meaty ham bone or smoked ham hock
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and sliced
  • 1/2 cup chopped celery
  • 1 leek, washed and sliced, white part only
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon dried parsley
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon liquid smoke (Colgin), optional
Cooking Directions
  1. In a large pan or large bowl. cover peas with water. Soak peas overnight. Drain, rinse with fresh water and discard any skins left from the peas.
  2. In a Dutch oven or soup kettle, place the soaked peas, broth and ham bone or ham hock. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Remove ham bone or ham hock; when cool enough to handle, remove meat from the bone.
  3. Chop ham and return to soup pot. Stir in the remaining ingredients. Bring to a boil.
  4. Reduce heat; cover and simmer for 1 hour or until vegetables and peas are tender.
Soup, PeasBacon, Ham, Pork, Carrot, Potato, Leek
Garnish with a Bacon Rose

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