Souper Spiced Ham And Split Peas
- 1 bag (16 Oz. Bag) Dried Split Peas
- 2 cups Cubed Ham
- 1 cup Sliced Carrots, No Peeling Needed (about 6 Whole)
- 1 box (26-32 Oz. Box) Chicken Stock, Msg Free
- 4 cups Water
- 3/4 cups Diced Onion (1 Large)
- 3 cloves Pressed Or Finely Chopped Garlic
- 3 Tablespoons Olive Oil
- 2 teaspoons Turmeric
- 2 teaspoons Tarragon
- 1 teaspoon Dry Powdered Mustard
- 2 teaspoons Brown Mustard With Horseradish
- Sort split peas to remove stones. Saute olive oil, onion and garlic in a large soup pot or Dutch oven until onions are fully translucent and beginning to brown. Add split peas (no need to pre-soak), stir. Add chicken broth and water. Fifteen minutes later, add carrots, continue to boil. Add ham and all spices to your taste. Stir every so often.
- The soup is done when the peas begin to dissolve into the broth. You can help that process by mashing them a bit. Serve hot. Reheats beautifully. Freezes well.
ham, carrots, chicken, water, onion, garlic, olive oil, turmeric, tarragon, powdered mustard, brown mustard
Taken from tastykitchen.com/recipes/soups/souper-spiced-ham-and-split-peas/ (may not work)