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Yellow-Split Pea Soup
Ingredients:
1 lb. ham hocks
7 c. hot water
1 lb. yellow split peas
1 medium red potato
1 medium carrot
1 tsp. dried thyme leaves
1 tsp. salt
1 medium bay leaf
1 lb. ham hocks
7 c. hot water
1 lb. yellow split peas
1 medium red potato
1 medium carrot
1 tsp. dried thyme leaves
1 tsp. salt
1 medium bay leaf
Directions:
In a microwave-safe, 3 qt casserole, cover ham hocks with water. Cover with plastic wrap; turn back one corner to vent. Microwave on high 20 minutes. Add split peas; microwave on high until boiling. Set aside 1 hour, covered.
Meanwhile, cut the unpeeled potato inti 1/2" cubes; cut the carrot into 1/2" cubes. Add potato, carrot, thyme, salt and bay leaf to the soaked peas in casserole. Cover with plastic wrap; turn back one corner to vent. Microwave on medium 30 minutes. Let stand, covered, 10 minutes. Remove bay leaf before serving.
Makes 6 Servings
In a microwave-safe, 3 qt casserole, cover ham hocks with water. Cover with plastic wrap; turn back one corner to vent. Microwave on high 20 minutes. Add split peas; microwave on high until boiling. Set aside 1 hour, covered.
Meanwhile, cut the unpeeled potato inti 1/2" cubes; cut the carrot into 1/2" cubes. Add potato, carrot, thyme, salt and bay leaf to the soaked peas in casserole. Cover with plastic wrap; turn back one corner to vent. Microwave on medium 30 minutes. Let stand, covered, 10 minutes. Remove bay leaf before serving.
Makes 6 Servings
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