{"id":108457,"date":"2009-12-28T11:39:00","date_gmt":"2009-12-28T16:39:00","guid":{"rendered":"tag:blog.cookingwithtraderjoes.com,2009-12-28:94cdfb47-9018-4e44-8ca2-9df67bf2b89c"},"modified":"2009-12-28T11:39:00","modified_gmt":"2009-12-28T16:39:00","slug":"split-pea-soup","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/108457","title":{"rendered":"Split Pea Soup"},"content":{"rendered":"<div id=\"recipe-intro\">\n<p><img decoding=\"async\" style=\"width: 400px; height: 267px;\" src=\"http:\/\/images.quickblogcast.com\/2\/4\/6\/4\/2\/133294-124642\/SplitPeaSoup1.JPG?a=54\" align=\"left\" vspace=\"4\" hspace=\"4\"><\/p>\n<div> <\/div>\n<p>We had a spiral ham for Christmas dinner, and whenever I bake a large ham, I make split pea soup with the leftovers.&nbsp; Split pea soup is one of those earthy, satisfying soups of winter.&nbsp; Although I usually make it with ham, you can leave out the ham and bones for a delicious vegetarian version.<\/p>\n<p>I&#8217;ll admit upfront that I&#8217;m veering from our rule of sharing recipes made ONLY with ingredients from Trader Joe&#8217;s.&nbsp; You have to get the split peas elsewhere, but just about any grocer carries them.&nbsp; When I went to my local market, I grabbed the last bag of split peas on the shelf, so clearly a lot of people are making split pea soup this week.<\/p>\n<p>I just leave the soup chunky and textured, but if you want a smooth soup, simply puree the soup in a blender or with an immersion\/stick blender.&nbsp; You can also cook the soup in a crockpot.&nbsp; The longer the soup cooks, the more the peas will break down and make for a smoother soup.<\/p>\n<p>Serve with some crunchy croutons or crusty bread, and it makes for a filling, inexpensive meal.&nbsp; It&#8217;s a nice balance to all the heavy holiday meals that are popular this time of year.<\/p>\n<\/div>\n<div id=\"recipe-callout\">\n<h2>Split Pea Soup Recipe<\/h2>\n<div id=\"recipe-ingredients\">1 (16 oz) pkg green split peas<br \/>1 pkg Mirepoix (or make your own by chopping 1 onion, 2 celery ribs, and 1 carrot)<br \/>2 Tbsp olive oil<br \/>1 (32 oz) carton chicken broth or vegetable broth (4 cups)<br \/>4 cups water<br \/>2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic<br \/>1 tsp oregano<br \/>Leftover ham bones and up to 1 cup chopped ham (optional)<br \/>1\/2 tsp salt<br \/>1\/2 tsp black pepper<br \/>Optional garnish &#8211; croutons, chopped ham, or parsley<\/p>\n<p>1. Wash and drain peas (no need to soak). <br \/>2. In a soup pot, saute Mirepoix (onions, celery, carrot) in oil for 10 minutes or until vegetables are softened.&nbsp; Add broth, water, garlic, oregano, ham bones, ham, salt, and pepper.<br \/>3. Bring soup to a boil, then lower heat, cover, and simmer for 1 hour or until peas are tender and soup is a green color.<br \/>4.<br \/>\nRemove bones, tearing off any ham meat to add back to the soup.&nbsp; Taste and add more salt if needed.<\/div>\n<div id=\"recipe-method\">5. Soup will thicken as it stands.&nbsp; If you prefer a thicker soup, let stand for 15 minutes, and then reheat.&nbsp; Ladle into bowls and garnish with croutons, chopped ham, or chopped parsley.<\/p>\n<p>Serves 8.<\/p>\n<p>Variation: use 1 tsp chopped fresh rosemary instead of oregano<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>We had a spiral ham for Christmas dinner, and whenever I bake a large ham, I make split pea soup with the leftovers.&nbsp; Split pea soup is one of those earthy, satisfying soups of winter.&nbsp; Although I usually make it with ham, you can leave out the ham and bones for a delicious vegetarian version. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-108457","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/108457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=108457"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/108457\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=108457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=108457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=108457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}