Before soup weather is officially gone (it seems like it already is in our neck of the woods-bring on Spring!!), I thought I would share the recipe for one of my favorite soups-Split Pea with Ham. Split pea soup reminds me of my dad. My mom was never really a soup person. She was fine with it, but wasn’t as fond of it as I always was and never really choose to have it as a meal. I remember my dad heating up cans of split pea soup to have for lunch. If it wasn’t for him, I don’t think I would have tried this variety.
While soup from a can is quick, and good in a pinch, homemade soups are almost always better. This soup comes together quickly, is creamy and hearty, and is a great way to warm up a chilly day.
Plus it only contains 6 ingredients!
You’re right…this picture only has 5 things in it. I can’t get anything past you! I forgot the cream (or you can use milk) for the picture, but just imagine it is there. You’ll also need some water, oil, salt and pepper, but I don’t count those as ingredients, per se, because they are in almost everyone’s kitchen.
A little chopping, a little sautéing and a little simmering and you wind up with this gorgeous, tasty green soup.
Split Pea Soup with Ham
makes 8 servings
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 1 tbsp olive oil
- 12 oz ham, diced
- 1 lb dried green split peas
- 32 oz vegetable broth
- 4 cups water
- 1/2 to 1 cup heavy cream (or half and half or milk)
- salt and pepper
- In a large stock pot, heat the olive oil over medium heat. Sauté the onion and carrot until just beginning to soften, about 4 minutes.
- Add the ham and cook for 1-2 minutes.
- Check your split peas and remove any debris or deformed peas. Add the good peas to the pot.
- Stir in the vegetable broth and water. Bring soup to a boil and reduce to a low simmer.
- Simmer soup for 45 minutes, or until peas are soft and soup has thickened.
- Turn off the heat and stir in your cream (or milk). Use more for a creamier, richer soup.
- Add salt and pepper to taste.