Wednesday, November 29, 2006

Cooking: Split Pea Soup with Field Green Salad

One of the great things about Thanksgiving are all the leftovers. I took what was left of a Spiral Ham and added to water along with dried spit peas, Carrots, and peeled potatoes as well as some garlic, flavoring chilies and several bay leaves to create a great split pea soup. I served with a field green salad with cherry tomatoes, goat cheese, and Greek vinaigrette dressing.

1 comment:

Susan G. Holtzman said...

Looks delicious, Jim!