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Spicy Chicken Broth with Peas and Ham

3 tb Olive oil
1/4 lb Smoked ham; cut into cubes
1 md Onion; chopped
1 Celery stalk and 1 carrot; diced
5 lg Garlic cloves; thinly sliced
3/4 ts Crushed red pepper flakes
Salt and pepper
6 c Chicken broth
2 c Tubetti pasta
1 c Frozen peas; thawed
2 tb Fresh chives; snipped
1 ts Grated lemon zest
Freshly grated Romano cheese

In a large saucepan, heat oil over medium heat. Add ham, onion, celery and carrot and saute for 5 min, or until onion is softened. Add garlic and saute for 1 min longer, or until garlic is translucent. Add red pepper flakes and season with salt and pepper. Stir in broth and bring to a boil. Reduce heat to low and simmer for 10 min. Raise heat to med and stir in pasta and peas. Cook for about 10 min longer, or until vegetables are tender and pasta is al dente. Stir in chives and lemon zest. Ladle soup into deep bowls and serve cheese on side. Serves 6-8.

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