Split Pea Soup
Listen, just… you’re going to have to accept that getting a flattering picture of split pea soup is hard, okay? It’s kind of a weird color, there are Exorcist jokes to be made, on and on. But it’s freaking delicious! I don’t really enjoy my memories of bean-based soup from when I was a child (ironic, I know) but this stuff is super. Hearty and savory and filling and there are little bits of ham floating in there and just… mmmm.
The recipe creates a lot of soup, so there are generally leftovers; however, they never last. Everyone around these parts who isn’t leftover-phobic will eat them, and they get gobbled right up. We all look forward to the post-ham soup meals, maybe even more than the ham!
Split Pea Soup, adapted from Cooking with Trader Joe’s
1 lb. split peas
1 large onion
2 ribs celery
1 carrot, peeled
2 Tbsp. olive oil, bacon grease, or some combination thereof
4 cloves garlic
1 tsp. dried oregano
4 c. chicken or veg broth
4 c. water
1 ham bone or 2 ham hocks or something else smoky
chopped ham to the amount of your choosing
salt and pepper to taste
Wash the split peas and pick them over to remove small rocks and other non-pea matter. Set them aside.
Chop the onion, celery and carrots relatively finely. Heat the oil in a large soup pot over medium heat; add the veggies in and cook until soft, 10-15 minutes. Add the garlic and oregano and stir until fragrant, just a minute or two. Add the broth and water and peas and give everything a good stir, then drop the ham bone/hocks in. Bring the whole thing to a boil, plop the lid on, drop the heat to low, and simmer for an hour or so, until the peas are just moosh. Fish out the ham bone/hocks. If you want a very very smooth soup, hit it with a stick blender; otherwise, pull the ham off the appropriate hammy thing and stir that in, along with any other chopped ham you might wish to add. Taste for seasoning; it may want a lot of salt. If you want a thicker soup, let it come to room temperature and then heat it up again. Serve with bread!