Earth Spirit Hearth
  • Home
  • Herb and Spice Shop
  • Recipes by Spice Blends
  • Recipes by Category
  • Seasonal Holiday Dishes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • Methods & Practices
  • Contact Us
our spice blends

​Split Pea Soup

if you do have a ham hock or leftovers from a spiral cut ham, you can also use a small piece of precooked ham from grocery store.
Cut into cubes and add with water and herbs.
Picture
What you need:
1 lb yellow split peas
2 1/2 qt water
1/2 lb ham hock or leftovers from spiral cut ham.
1 onion
2 carrots
1 tsp Herbs de Provence
salt and pepper
Method:
Dice the carrots and the onion.
In a heavy soup pot, sauté the onion and carrots in part olive oil part butter.
Rinse the yellow peas and add them to the soup pot.
Add the water,
Herbs de Provence and ham hock.
Bring to a boil, skimming froth, and then reduce the heat and simmer, partially covered, until peas are tender and falling apart, 1 to 1 1/2 hours.
Remove the ham hock from the soup.
​Remove the meat from the bone, and then shred the meat back into the soup.

Let cool before serving

  • Home
  • Herb and Spice Shop
  • Recipes by Spice Blends
  • Recipes by Category
  • Seasonal Holiday Dishes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • Methods & Practices
  • Contact Us