![\"\"](\"http:\/\/photos.iggyhead.com\/static\/019140.jpg\")
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In another attempt to keep it interesting for the left-over hater in my house, this soup is closer to a veggie chicken soup on the first day. \u00a0Then, it turns into a richer, creamy split pea soup on the second. \u00a0Cooking the split green peas for an hour or so at hearty simmer will make the peas tender without falling apart. \u00a0That allows this soup to look more like a soup of vegetables in broth. \u00a0I’ll try to remember to add a picture of the creamy split-pea version later.<\/p>\n
Green Pea Soup<\/strong> 1 large onion, diced In a dutch oven, saut\u00e9 the onion in olive oil until barely golden at the edges. \u00a0Add carrots and celery. \u00a0Stir and cook for an additional minute or two. \u00a0Then, add chicken stock, chicken stock, split peas, basil, bay leaf, dill, black pepper, salt, and oregano. \u00a0Stirring frequently, simmer for 50 minutes to one hour or until the peas are barely tender. \u00a0Add rice and smoked ham. \u00a0Continue to simmer for about 10 minutes. \u00a0Serve topped with fresh dill or chives.<\/p>\n (If you’re going puree the soup on the second day, divide it in half and add ham and rice to one portion and save the remaining portion for the second day. \u00a0Each pot will easily feed 4 or more depending on the serving size.)<\/p>\n \n In another attempt to keep it interesting for the left-over hater in my house, this soup is closer to a veggie chicken soup on the first day. Then, it turns into a richer, creamy split pea soup on the second. Cooking the split green peas for an hour or so […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[5,28,6,31],"tags":[],"class_list":["post-2827","post","type-post","status-publish","format-standard","hentry","category-food","category-mostly-healthy","category-recipe","category-vegetables","odd"],"_links":{"self":[{"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/posts\/2827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2827"}],"version-history":[{"count":6,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/posts\/2827\/revisions"}],"predecessor-version":[{"id":2833,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=\/wp\/v2\/posts\/2827\/revisions\/2833"}],"wp:attachment":[{"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.servantlesscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nmakes 1 big dutch oven<\/p>\n
\nolive oil
\n5 carrots, cut into rounds
\n5 stalks celery with tops, washed and diced
\n8 cups chicken stock
\n1 lb dried split green peas
\n1\/2 teaspoon dried basil
\n1 fresh bay leaf
\n1 teaspoon dried dill
\n1\/2 teaspoon black pepper, freshly ground
\n1\/2 teaspoon fine sea salt, or to taste
\n1\/4 teaspoon Mexican oregano
\n1 cup leftover rice
\n1 cup smoked ham, diced<\/p>\n![\"\"](\"http:\/\/photos.iggyhead.com\/static\/019146.jpg\")
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