split pea soup with ham – a hearty favorite
I had misgivings about putting this on the blog. Not because of any flavor issues — but let’s face it — split pea soup — that particular shade of green — doesn’t inspire you to devour bowl after bowl. No, really it’s the aroma that gets you and keeps you coming back. And of course, the taste!
So everyone put on your rose colored glasses and go with me on this. Split pea is one of the homiest soups out there. Yes, chicken soup is good for the soul, but split pea with a whole ham bone in it is good for everything else.
This is one of those stick-to-your-ribs wonders that’s rich and satisfying — warming you from the inside out. It goes great with a grilled cheese sandwich, or if you happen to have any of those angel flake biscuits left-over from the holidays, break them out, now!
As with most soups, it’s easy to make and — it makes a lot! This meaty potage gets it’s creamy mouth-feel from those little split peas, which just dissolve into the broth. And by broth, I mean the ham bone and water.
Salty and savory with a gelatinous hit that turns this soup into a jello-mold when chilled. You know what I’m talking about. But just heat it up and it returns to that thick, savory amalgam. Man, is it good.
split pea soup with ham
- 12 ounces dried split peas
- 2 tablespoons olive oil
- 3 carrots peeled and diced
- 1/2 cup chopped onion
- 1 stalk celery diced
- 1 leftover ham bone
- 1 bay leaf
- 4-5 cups cool water - or more if soup gets too thick
- 1 1/2 cups diced ham - from the ham bone
- salt and pepper to taste
In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
Add the ham bone, peas, water and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
Season with salt and pepper. Serve.