Monday, January 7, 2013

Split Pea Soup and Panini's

Split Pea Soup


2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges (optional: I didn’t add this but all you onion lovers out there, add it!)
3 cloves garlic, peeled and halve
1 tablespoon olive oil
3 cups water
3 cups chicken broth
2 thick slices ham-off-the-bone lunch meat, cut into small cubes
1 cup dried split peas, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 16ounce package frozen green peas
1/3 cup fresh basil leaves, chopped
2 tablespoons lemon juice
salt and pepper


Preheat oven to 425 degrees F. In a shallow baking pan, combine carrots, celery, onion, and garlic together. Drizzle olive oil and toss them together to coat. Spread them in one layer and roast for about 15 minutes, or until vegetables are light brown on edges, stirring once.

In a large Dutch oven, bring the water to boiling and add the cubed ham and continue to boil for about 10 minutes. Using a netted colander, scoop out the ham from the water, and set aside in a bowl.

Add the roasted vegetables, split peas, oregano, and 1/4 teaspoon black pepper. Reduce heat to low and simmer, covered, for 20-25 minutes, or until the split peas are softened.

Stir frozen peas and basil into Dutch oven. Cool slightly. Transfer vegetable mixture, half at a time, to a food processor or a blender. Cover and process or blend until nearly smooth. Return pureed mixture to Dutch oven. Stir in lemon juice.

Stir the cooked ham in the pureed soup. Season with salt and pepper and serve, topped with about one tablespoon bacon crumbles, if desired.


I just made Boars Head Turkey, Ham, and Cheese sandwiches on bakery bread and cooked them on our George Foreman. A little mayo and mustard- and you have a simple, yet delicious sammie.