2 Tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
3 large carrots, chopped
2 cloves garlic, chopped
16 ounces green split peas, rinsed and drained
8 cups chicken broth, low sodium
1 muslin bag Cuisine Mentor Braised Sauerkraut Spice Blend, hit several times with kitchen mallet to break up spices
3 medium potatoes, peeled and cut in ½” cubes
1 lb lean ham, cut in ½” cubes
salt, pepper
Zest of 1 lemon (optional)

Heat oil in large stock pot or Dutch oven. Add all vegetables, cook over medium heat until soft, about 5 minutes. Add split peas, broth and muslin bag with spices. Bring to a boil, reduce heat to simmer. Cover and simmer for about 1 hour until peas are soft, stirring occasionally. Add potatoes and ham cubes. Bring back to simmer and cook about 15 minutes until potatoes are soft. Season with salt and pepper. Remove muslin spice bag. Stir in zest.
8 servings. This soup freezes well.

Variations: Used a ham bone, substitute water for broth. Add with split peas and cook as per recipe.
Substitute 1 lb smoked sausage for ham.
Add a cup of frozen green peas before serving, reheat.
Add a bit of hot sauce.

Vegetarian version: Replace chicken broth with vegetable broth. Omit ham. Add 1 cup frozen peas before serving, reheat.

E-mail a friend about this item.

Return to Catalog