Split Pea Soup
Posted by Malt-O-Meal on December 3rd 2008 in Soups
Makes 8 servings (10 cups)
This hearty soup makes a great dinner on a cold night; serve it with warm, crusty bread, and if you like, some wedges of lemon for squeezing into the soup. Leftovers will keep in the refrigerator for up to 4 days, but the soup will thicken; just thin it with water to the consistency you want when reheating.
Ingredients
- 8 cups water
- 1 pound split peas, rinsed and picked over
- 1 smoked turkey leg
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 cup Original Malt-O-Meal® hot cereal, uncooked
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- In a soup pot or large saucepan, bring the water, peas, and turkey leg to a boil. Skim off any scum from the surface, reduce the heat to low, and simmer 20 minutes.
- Add the carrot, celery, onion, garlic, and bay leaf; simmer until peas and vegetables are tender, 30 minutes more. Gradually stir in cereal and continue simmering, stirring occasionally, until thickened, about 5 minutes.
- To serve, remove the turkey leg and pull of the meat; return it to the soup (discard the bone, and bay leaf). Season the soup with the salt and pepper and serve.
