Split Pea Soup
This hearty simple soup is perfect to serve all year round. I included a vegetarian version but you can make this as a way of using up leftover baked ham too.
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cloves garlic, crushed
- 2 cups diced peeled carrots (3-4 carrots)
- 2 cups diced celery (3 ribs)
- 1 cup split peas (rinsed and drained)
- 2 bay leaves (optional)
- 8 cups stock (chicken or vegetarian)
- salt and pepper (to taste)
Instructions
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Heat the olive oil over medium heat in a large pot. Add the onion and cook, stirring, until it is translucent and fragrant, about 3-4 minutes. Add the garlic and stir, cooking, for 30 seconds. Add the celery and carrots and cook until the vegetables are soft, 5-8 minutes, stirring occassionally.
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Add the split peas, bay leaves and stock and bring to a boil. Stir, reduce to a simmer, and cook until the peas are soft. Season with salt and pepper to taste and serve!
Recipe Notes
To make this with ham, remove the meat from the ham bone (dice the meat - you can add around 2-3 cups to the soup), place in a large pot, cover with water along with 1 quartered yellow onion and boil for 1 hour. Strain in a colander, reserving the liquid, and use it in place of the stock in the recipe. Stir in the diced ham toward the end of the cooking.