Split Pea (w/Ham) Soup

      This recipe calls for ham/ham stock, but it can easily be made into a vegetarian dish by using vegetable stock.  If you prefer the vegetarian version, just disregard any steps that mention the ham.  I like to make the meaty-version whenever I have leftover ham at Christmastime. 

  • Soak about a pound of dried split-peas overnight in a large bowl of water.green split peas
  • The next day, take your ham and place it in a large pot.  Fill the pot with water (making sure to cover the ham) and cook, covered, over low heat for a few hours– until the meat is falling off of the bone.
  • Strain the liquid from the pot and set aside.
  • Put the meat aside to cool– you will be cutting it up and adding it to the soup at a later point.
  • Next, strain off the liquid from the beans that have soaked overnight.
  • Place the beans in your pot and add the ham stock that you have just made.
  • Add a bay leaf and a bit of pepper, and then cook the peas over medium heat for about an hour.
  • You’ll notice that, as the peas cook, there will be foam that forms on top of the liquid.  Simply skim this off as it forms.  Eventually, the foam will stop forming.
  • As the peas are cooking, mince a few cloves of garlic (about 3-4), and dice up some white onion (about 2 cups) and carrots (about 1 cup).  You can also cut up some potatoes to add to your soup if you’d prefer a more stew-like soup.
  • Once the peas are soft, remove the bay leaf.  Using an immersion blender, blend the soup until the consistency is smooth.
  • Add about a teaspoon of dried oregano (or 1 Tablespoon of fresh oregano if you have it) and the other vegetables, and cook, covered, over low heat until the carrots and potatoes are soften.
  • While the soup continues cooking, turn your focus back to the ham.  Remove all bones and dice up the meat into bite-size chunks.
  • After the vegetables have softened, add the diced ham back into the soup and turn off heat.  After the soup has cooled enough for you to taste it, you’ll want to taste to make sure that it doesn’t need any additional salt.  The ham (or vegetable stock) will often be salty enough to flavor your soup.
  • (If needed) Salt and Pepper to taste.

ham split pea spoup