Small Recipes...Split Pea Soup

We like split pea soup.  If I want to just make two bowls to warm us up on a cooler day like we're supposed to have this week, this is a good recipe.  If you have it, like I did, add a few ham scraps to the soup.  I make it on Saturdays occasionally, when I am working around the house and can let lunch cook awhile.  We enjoyed our soup with egg salad sandwiches on homemade wheat bread.

The recipe is from the Mille Crawford Bell cookbook Single Servings.   The beautiful dried peas are purchased in bulk at the nearest Amish store, The Dutchman’s in Cantril, Iowa.                 

                              Split Pea Soup

  1             Cup  split peas

  1             quart  water

  1             tablespoon  chopped onions – or ½ teaspoon onion powder

     1/2      teaspoon  garlic powder

  4-5         baby carrots – sliced 1/2" thick (optional)

     1/2      teaspoon  beef or ham base or bouillon

                 pinch  cayenne

Place all ingredients in a 2 quart sauce pan and mix well.

Cook, uncovered, over medium heat at a slow boil until soup thickens and peas are tender, about 45 minutes.

Use a wooden spoon to mash the peas some, as desired.

Makes 2 bowls of soup.  Leftovers can be frozen, and reheated with a tablespoon or two of water.