OK, in keeping with the "soup makes me feel better" campaign, here is another of my favorites. Please make this one for yourself rather than cracking open a can - you'll never go back to the can again.
Split Pea Soup
Ingredients:
2 tbsp margarine or olive oil
1 medium onion - diced
2 ribs celery - diced
1 cup diced or sliced carrots (I used baby carrots)
1 pound split peas, looked over
about 1 - 1 1/2 cups frozen petite or baby peas
1 1/2 cups diced ham (see note following recipe)
5 1/2 cups vegetable, chicken or ham stock/broth (see note following recipe)
salt and pepper
Directions:
In a dutch oven - approx 5 quarts - heat oil or margarine and saute onion and celery for about 2-3 minutes. Add carrots, split peas, peas, ham and stock/broth.
Cover with lid, bring to a boil over medium heat then turn heat to low. Simmer 30-45 minutes (the split peas will have disintegrated at this point). Stir in salt and pepper to taste.
Come on, make your own ham stock:
Using a pressure cooker, place a leftover ham bone and any leftover chunks of meat (like from a spiral holiday ham) in the pot, add 5 - 6 cups water. Cook on high pressure for about 45-60 minutes. Strain stock, shred the meat from the bone and use for soup.
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