Split Pea Soup

Ingredients & Instructions

• Olive oil or butter to sauté vegetables

• 1 bag of dried split peas

• 1 quart of chicken broth (or vegetable broth for Vegan)

• 1 quart of water

• 1 small yellow onion chopped

• ½ cup of chopped celery (2-3 celery stalks)

• 1 cup of chopped carrots (2-3 carrots)

• 1-2 bay leaves (dried or fresh)

• 2-3 teaspoons of thyme (dried or fresh)

• 1 tablespoon finely minced garlic

• Salt and pepper to taste

• 1 ham bone, shank or hocks (great use of leftover meaty ham bone or purchase shank/hocks) Omit for Vegan

1. In a large stock pot, cover peas with 1 quart water and let soak overnight and then drain. For a faster method gently simmer the peas in water for 2 minutes and then continue to soak for 1 hour, then drain. Some recipes call for no soaking and only a rinse and drain, but I will continue to soak dried peas overnight just the way I was taught by my mother and how she was taught by her mother. Regardless of either method, be sure to check for small pebbles and debris.

2. Sauté vegetables: Heat olive oil or butter in a large pot over medium-high heat. Add onion and celery and sauté 3 minutes. Add garlic and sauté 1 minute longer.

3. Add broth and water to the pot. Add a bag of split peas and bay leaves. Season lightly with salt and pepper. I was thrilled to use some homegrown bay leaves from my friend Cheryl’s California garden. Very potent and aromatic. Tip: Add the majority of the salt after ham has cooked because of the existing salt content of ham.

4. Add ham (bone, hocks or shank) into the soup mixture. Bring mixture to a boil and then reduce heat to low. Cover and simmer, stirring occasionally 60-75 minutes or until peas are tender.

5. Remove cooked ham from soup. Allow to cool slightly then shred or dice meat off bone. Reserve meat.

6. Add carrots to pot and continue cooking, covered, until carrots are done and peas have broken down, 25-30 minutes. Once carrots are cooked, if you like a more velvety smooth texture you could use the potato masher to mash the peas or an immersion blender.

7. Return shredded ham into soup. Check salt seasoning and add more if needed.

Serve with a crusty baguette. Makes a warm and hearty meal.

Tip: If soup isn’t thickening while cooking the way you want, you can let it simmer uncovered for the last 20-30 minutes to reduce down while the carrots are cooking. Please note that the soup will thicken as it cools. Also if needed, add more water to soup before reheating any leftovers.

Additional ingredients can be added like a diced up cooked and peeled potato before serving or add raw chopped potatoes when adding the carrots to the pot.

This was one of my father’s favorite meals. He would take it to work in his Aladdin Red Plaid thermos on those freezing days working on a construction site when he was chilled to the bone. It was also a favorite of my mother’s as 1 bag of inexpensive dried peas and a leftover ham bone could become a cheap meal for a family of 6 and a few leftover lunches. It is good old fashioned comfort food that says you're home.