Serves: 4
Start to Finish: 1hr 40min
Ingredients:
1 TBSP olive oil
3 TBSP freeze-dried onion, rehydrated
1 (5-oz) can smoked ham, drained
2 tsp garlic salt
⅛ tsp cayenne pepper
¼ tsp cumin
1 cup dried green split peas, rinsed, divided
4 cups chicken broth
1 (8-oz) can sliced carrots, drained
¼ tsp Kosher salt
¼ tsp pepper
Directions:
1. Rehydrate freeze-dried onion with ½ cup water for 10 minutes. Drain.
2. In a 4-quart stockpot on medium heat, heat olive oil.
3. Add freeze dried onion and smoked ham. Stir and cook for 5 minutes.
4. Stir in garlic salt, cayenne, and cumin. Cook for 2 minutes or until fragrant.
5. Add ½ cup split peas and chicken broth.
6. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
7. Add the remaining ½ cup of split peas and continue to simmer for another 35 minutes. Stir
frequently to keep the solids from burning on the bottom.
frequently to keep the solids from burning on the bottom.
8. Add the sliced carrots. Cook for another 5 minutes or until heated through. Stir gently so you
don’t break up the vegetables.
don’t break up the vegetables.
9. Add salt and pepper and serve.
