Red Barn Cafe-

Life is hectic - Savor every Bite!

Saturday, February 16, 2013

Yellow Split Pea Soup

I love making a hearty soup when its snowing. This version is even better with a leftover ham bone. If you don't have one, the vegetarian version will be just as good.


2 Tbsp xtra virgin olive oil
2 carrots, chopped
2 celery, chopped
2 onions, chopped
2 cloves garlic, chopped

1 ham bone
1 qt Rachael Rays low sodium chicken stock in a box
2 cups water
bag of dried yellow split peas, rinse and soak covered with water for 1 hour and drain, if needed
1 can butter beans, rinsed and drained
3 handfuls baby organic spinach
1 tbsp racheal rays seafood seasoning, (if you cant find it you can add whats in it- about 1/4 tsp each- cracked black pepper, onion powder, lemon peel or rind, smoked paprika, celery seed,

1-2 tsp sea salt
2-3 tsp cracked black pepper
1 tsp cumin
1/2 tsp turmeric

Heat olive oil in dutch oven and saute onion, carrots and celery for 3 min. Add garlic for another 2 min. Lay ham bone on top and add peas and beans. Cover with the chicken stock and water. Add seasonings and stir. Bring to a boil and turn back down to simmer for 1 hour. Add spinach for another 40 min.

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