{"id":128,"date":"2023-01-03T06:30:00","date_gmt":"2023-01-03T13:30:00","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=128"},"modified":"2024-02-29T08:21:24","modified_gmt":"2024-02-29T15:21:24","slug":"croutons-easy-split-pea-soup","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=128","title":{"rendered":"Crouton&#8217;s Easy Split Pea Soup"},"content":{"rendered":"<p>Relatively easy, that is! You can prepare it in the morning or early afternoon, then reheat and serve for dinner. Actual kitchen prep time is about half an hour; cooking time is about four hours.<\/p>\n<p><a title=\"fullsizeoutput_34c5\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/27441863227\/in\/dateposted-public\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/farm1.staticflickr.com\/950\/27441863227_55644e28e9_z.jpg\" alt=\"fullsizeoutput_34c5\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Easy Split Pea Soup<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>6<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"4.5 hrs\"><strong>Time:<\/strong> <span class=\"time\">4.5 hrs<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>easy<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 pkg dry split peas<\/li>\n<li>1 medium yellow onion, chopped<\/li>\n<li>3 or 4 cloves garlic, coarsely chopped<\/li>\n<li>2 medium carrots, peeled &amp; sliced<\/li>\n<li>1 potato, peeled &amp; cubed<\/li>\n<li>1 ham steak, cut up<\/li>\n<li>1 bay leaf<\/li>\n<li>1\/2 tsp oregano<\/li>\n<li>4 cups\u00a0chicken stock<\/li>\n<li>2 cups water (another 1-2 cups later)<\/li>\n<li>salt &amp; pepper to taste<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Saut\u00e9 onions &amp; garlic in a little olive oil over medium heat, about 5 minutes. Add dried peas, liquid, ham, oregano, &amp; bay leaf, stir, bring to a low boil, then reduce heat to barely a boil. Let the beans cook for 2 hours, stirring occasionally, before adding carrots &amp; potatoes, then continue to cook on low heat another 2 hours. As the peas soften and thicken, you may want to add additional water. Add salt &amp; pepper to taste.<\/p>\n<p>Serve with crusty bread. Serves six.<\/div><\/div>\n<p><strong>Notes<\/strong><\/p>\n<p>There is no need to soak dried split peas overnight. Sometimes I do anyway. Your choice.<\/p>\n<p>Some packages of dried split peas include a flavor packet. You can choose to use it (I don&#8217;t), but if you do, eliminate the chicken stock and use water instead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Relatively easy, that is! You can prepare it in the morning or early afternoon, then reheat and serve for dinner. Actual kitchen prep time is about half an hour; cooking time is about four hours. Notes There is no need to soak dried split peas overnight. Sometimes I do anyway. Your choice. Some packages of dried split peas include a flavor packet. You can choose to use it (I don&#8217;t), but if you do, eliminate the chicken stock and use water instead.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[69],"tags":[118,11,117],"class_list":["post-128","post","type-post","status-publish","format-standard","hentry","category-soups","tag-ham","tag-soup","tag-split-pea"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-24","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=128"}],"version-history":[{"count":13,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/128\/revisions"}],"predecessor-version":[{"id":2800,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/128\/revisions\/2800"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}