Split Pea and Ham Soup

This is cold weather comfort food.  Pretty quick recipe to make as there is no need to soak the peas.  It is loaded with flavor with the bacon and the ham.  If necessary, thin it with water when reheating.  Really delicious!!

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped (1 1/2 cups)
• Table salt
• 2 medium garlic cloves, minced
• 7 cups water
• 1 ham steak (1 pound), skin removed, cut into quarters
• 3 slices thick-cut bacon (4 ounces)
• 1 pound green split peas (2 cups), picked through and rinsed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 medium carrots, peeled and cut into 1/2-inch pieces (1 cup)
• 1 medium celery rib, cut into 1/2-inch pieces (1 cup)
• Ground black pepper

Heat butter in large Dutch oven over medium-high heat.  When foaming subsides, add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add water, ham steak, bacon, peas, thyme, and bay leaves.  Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom.  Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside.  Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bite-size pieces with two forks.  Remove and discard thyme sprigs, bay leaves, and bacon slices.  Stir ham back into soup and return to simmer.  Season to taste with salt and pepper; serve.

Try gently fried croutons on top of soup for a perfect finish.

Serves 6 to 8.

“God tests our patience to enlarge our hearts.”

Cabbage Soup

They say this has healing powers to cure the common cold.  I say it is a great recipe for losing weight.  You may want to call it Garden Vegetable Soup, but whatever you want to call it, it is good.  And especially good on a cold winter’s day.

• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 quarts water
• 4 teaspoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/2 head cabbage, cored and coarsely chopped
• 1 can sliced carrots, drained
• 1 can green beans, drained
• 1 can diced tomatoes, drained

In a large stockpot, heat olive oil over medium heat.  Stir in onion and garlic; cook until onion is transparent, about 5 minutes.

Stir in water, bouillon, salt and pepper.  Bring to a boil, then stir in cabbage.  Simmer until cabbage wilts, about 10 minutes.

Stir in carrots, green beans and tomatoes.  Return to a boil, then simmer 15 to 30 minutes, stirring often.

Serves 8.

“Grace is getting what we do not deserve.  Mercy is not receiving what we do deserve.”