Life has been chaotic for months, with no sign of slowing down. Hence, I find a recipe I want to make, and immediately take all sorts of shortcuts. Seriously, who wants to chop carrots when you can just scoop it out of a can?? So, I made this delicious split pea soup using my leftover ham bone from Easter. The kids loved it.
Split Pea Hambone Soup
(serves 8)
2 T. Olive oil
1 1/2 T. Minced fresh garlic
1 1/4 c. Thrive FD chopped onion
1 c. Thrive FD celery slices
1 c. Thrive dehydrated carrots
2 1/2 c. green split peas
1 ham bone (with meat on it)
9-10 c. Water
1 1/2 T. Thrive chicken bouillon
1 tsp. Salt
1/2 tsp. Ground pepper
In a saucepan, heat oil over high heat. Add garlic and sauté for about 30 seconds, then add freeze dried onions and celery. Stir and cook for about 10 seconds, then add enough water to moisten the veggies and prevent it from burning.
Turn on a crockpot to low and dump in the split peas, carrots, ham bone, sautéed veggies, water, and spices. Cook on low for about 5-6 hours. Stir it when you get a chance, and add water if needed. After it’s all cooked, pull off any remaining ham that is stuck to the bone, and pull out the ham bone.
You can let it keep cooking on low or warm until you’re ready to eat, adding water if necessary. Serve and enjoy!
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