Italian Soups


Most recipes for this soup call for the ingredients to be pureed, but I prefer to leave the vegetables whole to give the soup more flavor and a nice texture.




1 pound dried split peas

2 Tbls of vegetable oil

1 Tbls of butter

2 cloves of garlic, chopped

1 large yellow onion, diced

3 carrots, diced

3 stalks of celery, diced

1 leftover ham bone with meat

2 bay leaves

1 tsp of dried thyme

1 tsp of salt

1 tsp of fresh ground black pepper

8 cups of water

1 package of plain or garlic croutons.



Pick through the peas for any foreign matter that may in them like pea pos, dirt, stones, etc..

Place the peas in a colander and rinse under cold water.

In a large pot, sauté the garlic, onions, carrots and celery in the oil for 3 to 4 minutes.

Add the ham bone, split peas, bay leaves, thyme and water.

Bring to a boil.

Reduce the heat and simmer covered for 1 hour and 15 minutes until the ham on the bone is tender and the peas are falling apart.

Stir during this time.

Remove the ham bone and bay leaves from the pot.

Pick off all the meat from the bones and place the meat back in the pot.

Season with salt and pepper.

Serve with croutons.


Great Chicago





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