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RECIPES FROM THE RETRO HOUSEWIFE

SOUPS

Green Split Pea Soup With Ham (Bacon), American

I just made this pea soup but substituted 1 lb. of bacon for the ham (used neither hocks nor steaks). It turns out just fine and is an easy solution if you don't want to mess with ham hocks.

Ingredients
  • 2 tbsp. Safeway SELECT® Olive Oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 lbs. ham hocks -about 3 (or 1 lb. bacon)
  • 1-1 ½ lbs. ham steak, fat removed, cut into 1 inch pieces
  • 4 bay leaves
  • 3 quarts water (12 cups)
  • 1 lb. Safeway® Split Peas, rinsed
  • 1 tsp. dried thyme
Preparation Instructions

In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, (or bacon), chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2-2½ hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.

Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves. Soup may be refrigerated for several days or frozen. Makes 6 servings.

Contributed by Marlene Sorosky Gray and Safeway, 2008

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Here's a little plug for Safeway as they "donated" the original recipe.

      Purple Flower

 

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