Freeze the flavorful leftover cooking liquid to use in soup or to cook rice.

Recipe by Southern Living August 2008

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Recipe Summary test

prep:
15 mins
cook:
30 mins
cool:
30 mins
total:
1 hr 15 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 4 ingredients in hot oil in a Dutch oven over medium-high heat, stirring often, 5 minutes. Stir in ham base and 4 cups of water until well blended. Add peas, thyme, salt, and pepper, and bring mixture to a boil. Reduce heat to low, and simmer 20 minutes or until peas are done. Remove from heat; cool 30 minutes.

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  • Drain peas, reserving cooking liquid for another use. Remove and discard onion, carrots, celery, and thyme sprigs.

  • Note: For testing purposes only, we used Superior Touch Better Than Bouillon ham base.

Source

High Cotton, Greenville, South Carolina

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