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Split Pea Soup
Seasoned with ham and tarragon, this creamy soup is sure to be a hit.
Ingredients
1 bag of split peas
2 quarts water
1 can (14 ounces) chicken broth
1 carrot, finely diced
2 small potatoes, diced
1 rib celery, sliced
1 small onion, chopped
1 cup diced ham
1 bay leaf
1/2 teaspoon dried tarragon
Salt and pepper, to taste
Directions
Wash split peas. Add all the ingredients in a Dutch oven and bring to boil. Reduce heat, and simmer two to three hours, stirring occasionally. Remove bay leaf and serve.
Suggestions
Fill bowls with soup and top with a few seasoned croutons. To add more flavor, a smoked ham hock can also be added to the soup while cooking. For a vegetarian soup, simply omit the ham and use vegetable broth instead of chicken broth.
