We’ve had a bit of a Tasty Tuesday hiatus in recent months, but today we’re back with a bang!
The latest cookbook from our friends at Real Simple (who also happened to name this blog as “Best Parenting/Family Blog” last year) is out today. We got our hands on an advance copy of Real Simple Best Recipes: Easy, Delicious Meals and are able to share with you a few of our favorite recipes from this tasty tome. Want to win this cookbook for your own kitchen? Check out WMAG Reviews to see how you can enter our giveaway.
For today’s recipe, I selected something perfect for the season: hot, hearty comfort food. Whether you’re feeling under the weather or just want to warm up, a nice cup of homemade soup can do wonders, don’t you think?
Classic Split-Pea Soup
Hands-on time: 15 minutes | Total time: 3 hours, 45 minutes | Serves 6
1 ham hock
2 32-ounce containers low-sodium chicken broth
1 pound green split peas
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
Kosher salt
Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme, and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3 1/2 hours.
Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat and stir it into the soup.
Tip: Look for ham hocks in the meat case, near the bacon. If you can’t find one, substitute 1/2 pound diced bacon. Fry it in the saucepan before adding the broth.
Recipe courtesy of Real Simple Best Recipes: Easy, Delicious Meals, edited by Lygeia Grace and Kate Merker, published by Real Simple Books, 2009.
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