Thursday, April 3, 2008

The Recipe Box Swap

swap blogpost
Over at i have to say there is a recipe box swap going on today. Well who couldn't use a new recipe so I thought I'd join in the fun. Today's shaping up to be a sunny 50 degree day just like spring. Of course there is still snow on the ground so I decided to do one more winter soup before putting my soup pot away for the summer. So here's what we're having for dinner...
Hearty Slit Pea Soup and homemade bread. Before you say yuck I have to admit I've never been a fan of pea soup until this recipe. Now it's a favorite when paired with warm bread and butter. Delicious! The recipe comes from Steph's Country Kitchen Goodness.

Chopped and ready to go into the Crockpot.

It doesn't look like much yet but it's going to be yummy!


1 package (16 ounces) dry, green split peas

4 cups water

2 cups chicken broth

1/2 pound cooked, finely cubed ham

1 large potato, peeled and diced

3 medium carrots, peeled and sliced

1 celery stalk, sliced

1 small onion, chopped

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. onion powder

1/8 tsp. dry thyme leaves

1 bay leaf

Rinse split peas in cold water. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil. Reduce heat and cover. Simmer, stirring occasionally, 1-1/2 hours. Remove bay leaf. Yield: 6 servings.

*Useful Tip: If soup is too thick, add enough water until soup reaches desired consistency. Soup thickens upon standing, so leftovers will probably need more water before re-serving.