More Than Herbs & Flowers
So warm and delicious — this thick, hearty soup has bits of carrots, onions, diced ham, and, of course, dried split green peas. Split pea soup is true comfort food. When making soups, stews, and chili, I almost always prepare enough for several meals, and some to freeze for a day when we don’t want to cook. This soup, paired with a salad, makes a thoroughly satisfying, nourishing, (and did I say delicious?) meal on a cold day, or any day, for that matter.
This is one of those recipes where I don’t measure anything. As my grandmother used to say, “You just put some”. I usually base these decisions on the number of people I plan to feed, and on whether or not I want plenty of leftovers. For those who need more structure, I have estimated the amounts I use.
- 2 – 3 cups of dried split pea
- 1/2 cup carrots, chopped
- 1 small pkg. diced ham
- 1/2 cup chopped onion
- salt and pepper to taste
- garlic powder to tast
- Bring peas to a boil in a stockpot or soup pot.
- Pour off the water.
- In fresh water, bring peas to a boil again.
- Reduce heat to medium.
- Add seasonings.
- Shred carrots in food processor or blender, and set aside.
- Pre-cook the chopped onion in microwave for 2 minutes, and set aside.
- If you prefer the peas to be completely smooth, at this point you should puree the mixture in a blender or food processor, then return it to your stockpot. (If you have an immersion blender, even better.)
- Add the carrots, onion, and ham.
- Let simmer until carrots are soft.
- Taste, and adjust seasonings as desired.
Be sure to make a lot, because soup, like so many other things, such as chili, spaghetti sauce, even lasagna, are better the second day because the flavors have time to “marry”. Besides, it’s really nice, on a cold winter day, to be able to open the freezer and pull out a container of soup to thaw — no need to cook, just warm it and serve your family. Heck, that’s nice any day.