As I am looking out my window right now, it is snowing again, which means it is perfect soup weather, even though it is officially spring. One of my favorites is a thick split pea soup, filled with all kinds of warmth and deliciousness. The ham from the other day became the soup of today. And there is nothing better than a rich, hearty soup to help warm you up from the inside out to remove all the chills. My dad used to say that “it would warm the cockles of your heart”, and that it does. I’ll serve this with the left over bierocks from the other day and we will have a perfect light dinner.
Hearty Split Pea Soup
I start with making the ham stock by boiling the ham bone in water, making sure I can get all the ham off the bone.
cooked ham, cut into chunks (I like bigger chunks, but cut them into whatever size you like)
onions, diced small
carrots, diced small
celery, diced small
dried split peas
frozen peas (optional)
salt & pepper to taste
ham or chicken stock
Saute the onions, carrots and celery in olive oil until soft and translucent. Then add the dried split peas and saute them for a couple of minutes. Add your stock and bring to a boil. Once the liquid has come to a rapid boil, turn the heat down to a simmer and cook until the lentils have become soft and almost mushy. I usually cook mine down for at least an hour or more. Feel free to add more stock as needed. Add the ham, frozen peas (if using), oregano and thyme and continue cooking. Top with chopped green onions right before serving. Delicious!