cottage, if you like the fireside white bean and sausage soup, I think you would like split pea. I love it.
It's easy to make. If I have a ham bone or some ham hocks in the freezer, I boil it up the day before in a pot of water, strain it, take the ham off the bone and add back to the broth, then I like to refrig overnight so the fat rises and I can skim it. If not you can use store bought veggie stock and a piece of ham and do it all at once.
To the broth add 1 lb of split peas, a couple each of carrots and celery chopped, a chopped onion, ham (if not already in) 1 tsp thyme, a few bay leaves, additional water if needed to total about a quart. Bring to a boil and simmer about an hour or longer, until peas are cooked soft and fall apart and soup is nice and thick. Adjust salt and pepper to taste. I don't add salt until the end as the ham can make it salty enough.
Yesterday I chopped the veggies for the soup and also some red peppers, onions, and zucchini for a Taco Bake on Monday, and I accidentally threw the wrong veggies in the soup. Then I threw in the right ones. It turned out really well. I used to put some potatoes in my split pea, and the zucchini is a great substitute in this soup. Happy accident I guess, although now I have to chop more veggies for the Taco Bake!
I got a recipe from my sister-in-law for a red lentil and spinach soup she said was awesome, so I'll try that one next Sunday. I'll post it if it turns out really good. Yum, yum, bean soups are one of the best things about winter!
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I hope your SIL's recipe is better than the one I tried for Red Lentil & Spinach Soup. I thought mine was lacking in flavor, although I posted the recipe on the boards here.
