What better stick-to-your ribs soup to make on a frigid, howling 6 degree day than Split Pea Soup.
As my fine feathered friends outside the kitchen window struggled to stay warm in the bitter cold,
I gathered the ingredients to make a surprisingly easy full-bodied soup. Let's get cooking!
Split Pea Soup
1 tablespoon olive oil
1 tablespoon butter
1 onion, small dice, about 1 cup
1 large carrot, small dice
1 rib celery, small dice
1 clove garlic minced
1 lb. split peas, rinsed and sorted
1 medium red potato small dice
4 cups low sodium chicken broth
2 - 3 cups water
1 ham bone
1/2 teaspoon pepper
Salt to taste
1 teaspoon dried thyme leaves
1 cup ham, small dice
In a large soup pot, saute the onion, carrot, celery and garlic over medium heat in the olive oil and butter for about 10 minutes until the vegetables have wilted and are translucent.
Add the peas, potato, chicken broth, water, the ham bone and seasonings to the vegetables. Simmer over low heat for about 1 1/2 hours until the peas are tender and the soup has thickened. Add the diced ham, and heat gently for a few additional minutes. Taste for salt and add accordingly.
The recipe makes 6 to 8 servings.
Enjoy and stay warm!
