Split Pea Soup

Split Pea Soup

From The $7 a Meal Cookbook by Linda Larson this recipe for Split Pea Soup is made extra creamy and filling by the addition of creamed corn. 
At just over a dollar a serving this could be a winter staple!

This recipe makes 6 servings for around $6.

Ingredients:
1 pound dried split peas
3 cups water
3 cups chicken stock
1 onion, chopped
3 cloves garlic, chopped
3 carrots, chopped
1 tablespoon olive oil
2 tablespoons butter
1 cup cubed ham
1 teaspoon dried thyme leaves
1 (15-ounce) can creamed corn

Instructions:
Carefully pick over the peas and discard any wrinkled peas or stones. Place in large stockpot, cover with water and stock, and bring to a boil. 
Reduce heat and simmer for about 1 hour, until peas are tender.
While peas are cooking, in a heavy skillet sauté onion, garlic, and carrots in olive oil. 
Add vegetables to stockpot.
In the same skillet, heat butter and add ham.
Sauté for 3 to 4 minutes, until ham is slightly browned.
Add to stockpot along with thyme and creamed corn.
Simmer for 15-25 minutes more or until peas begin to dissolve and vegetables are tender.
Stir and serve immediately.
 

The following nutritional analysis is for one serving - recipe makes 6 servings.

Nutritional information provided by www.menucalc.com