Split Pea Soup
This is a high-carb recipe, but oh so good.
4 1/2 cups water
2 (14 1/2-oz.) cans chicken broth
1 pound dried split green peas (fresh - not some that have been in your cupboard for years)
1/8 teaspoon baking soda (helps peas cook faster, especially in hard water)
2 pounds smoked ham or 1 1/2 pounds Kielbassa
1/2 cup onion, finely diced
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup carrots, cut into 1/2-inch julienne pieces
1 cup finely diced potatoes (about 1/2-inch pieces)
In a large saucepan, heat water and chicken broth and peas plus 1/8 teaspoon baking soda over medium heat. Boil for 2 minutes, remove from heat, cover with lid, and let sit for 1 hour.
Stir in ham, onions, salt, pepper, and garlic powder. Bring to a boil. Cover pan and simmer for 1 hour or until peas are tender. Stir frequently so soup does not scorch. Note: If you use fresh peas, they cook more thoroughly and thicken soup - no half-baked peas. You can squish peas as you stir them with a spoon. Fresh peas will have a nice green color to them and if cooked properly, it will look like you pureed the soup. Kielbassa is equally as good in this soup as the ham.