Saturday, March 19, 2011

Meat Soup

I was looking for something to do with all of this leftover corned beef and I think I found it. I figured split pea soup usually calls for ham, but corned beef is pretty similar cuz it’s salty and I think it tastes better than ham. I love big hunks of meat in my soup and haven’t had yellow split peas in a while so I came up this little number. And don't worry, there is still plenty left to make Reubens for days. And I'm not talking about Paul.

Yellow Split Pea Soup with Corned Beef and Carrots

1 cup yellow split peas, rinsed and discolored peas discarded

1 large carrot, peeled and cut into ½ inch thick half moons

1 clove garlic, chopped

1 medium yellow onion, chopped

1 cup cooked corned beef cut into bite-sized pieces

1 32 oz box free-range low sodium chicken stock

2 cups water

2 tsp cumin

A splash of olive oil

S+P to taste

Chop up the onions and garlic. Heat olive oil in large pot. Add onions, garlic, carrots and cumin and sauté until soft, about 5 minutes. Add split peas and corned beef and stir to combine. Let mingle for another couple of minutes then add the broth and water. Bring to a boil then cover and simmer over med/low heat for about an hour. Add S+P to taste. Enjoy!

1 comment:

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