Chris has been learning how to put together some soups this winter. This split pea soup with ham is his second recipe and it turned out really great. It’s a simple enough recipe and is delicious with a big ham bone to flavor it all. I found the recipe on Closet Cooking and didn’t stray too much. With a wind chill of negative 4 this morning, I figure it’s a good time for a nice, hearty soup recipe just in time for the weekend.
- 1 T. olive oil
- 1 onion – chopped
- 2 carrots – chopped
- 2 stalks celery – chopped (I didn’t have celery so I put in some celery salt instead)
- 3 cloves garlic – chopped
- 1 pound dried split peas (I used the green peas, but I’m sure yellow would be fine too)
- 5 C. chicken stock
- 1 ham bone (I had one in the freezer from a few weeks earlier and it still had ham on it. I let it thaw over night and put it in the soup as is.)
- 3 bay leaves
- Pinch dried rosemary & thyme
- 1/4 t. dried red pepper flakes
- salt and pepper to taste
- 1 cup frozen peas
- ham – chopped
In a big soup pot, heat the oil and toss in the onion and carrots. (When I say heat the oil, I normally mean to a medium heat. Just FYI for those, um, new cooks.) Let them cook for about 5 minutes until tender, then add in the garlic and saute for a few more minutes. Rinse the split peas and pick through to pull out any bad peas or rocks that got in there. Once cleaned, add to the pot along with the broth, ham bone, herbs and seasonings. Bring to a boil and then turn down heat to a simmer (slow and even little bubbles between low and medium heat). Simmer for two hours. Your split peas should turn to mush by the end. Pull out the ham bone and cut off all the ham. Dice the ham and toss the bone. Add the ham back in along with the frozen peas. Stir until all is warm and you start to drool. Serve and enjoy the leftovers later.
Notes: The frozen peas aren’t needed, but I like the extra little something they add. This soup made our apartment smell heavenly.
Servings: 5-6 servings