Split Pea Soup With Ham

 During cold weather, you can't beat a nice hearty soup.

This recipe is a great way to make use of that ham bone you put in the freezer a while back.

I have made this recipe many times, it is just like mom used to make.

I start out with 6 cups of liquid. You can use all broth, or all water. I use a mix of both. If soup is too thick, add more liquid as desired.

 This is written for an Instant Pot cooker.  You can use a Dutch oven or a stockpot, it just takes much longer!

INGREDIENTS:

1 ham bone (with meat)

1 lb. bag split peas

6 cups liquid (chicken broth, water, bouillon)

2 cloves garlic, minced

2-3 celery stalks, 1/4 inch dice

2 carrots, split and chopped 

1 med. onion, chopped

1 bay leaf

2 Tbs butter

Salt, pepper, dried thyme, Italian seasoning for flavor

Chop veggies and sauté in oil until onion is soft. (add garlic last)

Add liquid and seasonings. 

Sort and rinse peas, add into liquid. 

Drop in ham bone, cover and seal

Set pressure to 17 minutes, natural release. 

Remove ham bone, remove any meat, chop and return meat to pot.

If peas are still to intact, return to pressure for 5 more minutes

Cook on slow cook mode, with pressure valve open until served.

I like to drizzle some good olive oil on top when serving into bowls.

BEEF STROGANOFF

This is usually something I will prepare when I have left-over beef steak or roast. You could also use ground beef as I have noted in the recipe. You don't need to use a full pound of meat. I have made this recipe using only a half pound. just cut the amount of noodles, if you want. Whether using steak, or hamburger, make sure it is well seasoned. There is a Greek seasoning that I would recommend for everybody to try. It is called, "Cavender's All Purpose Seasoning". This seasoning is great on beef and adds great flavor to this recipe. Sprinkle some on your steak before grilling and you will see what I mean.

Ingredients:

1 lb. beef sirloin, (or other steak) cooked and sliced thin, then cut in 1" pcs.
(you could also use hamburger, but steak is better) Duh !
1 med. onion, sliced and quartered
1 green pepper, julienned and cut into 2" pcs.
8 oz. fresh mushrooms, rinsed and sliced
1 Tbsp. butter
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2-3 cups egg noodles, (measured uncooked)
1/2 tsp. Cavender's seasoning or, salt and pepper to taste
    grated parmesan for topping (optional)

Directions:

Boil egg noodles until cooked al dente, drain, drizzle with just a small amount of olive oil to keep from sticking together, set aside and keep warm.
Slice onions, green pepper and mushrooms.
Heat butter in saucepan on med. heat. add onions and green peppers and cook for 2 minutes.
Then add garlic and mushrooms and sprinkle with a little salt and pepper.
Stir in soup, sour cream, mustard and Worcestershire.
Fold in sliced beef and Cavender's seasoning.
Cook and stir until bubbly, adjust seasonings if needed.
Pour sauce over egg noodles and serve. Sprinkle with grated parmesan, if desired.