“Martha was very fond of making split pea soup. Sometimes she made it all day long. Pots and pots of split pea soup.” – James Marshall, George and Martha
Did anyone else read George and Martha when they were kids? I used to love the story about the split pea soup, although it didn’t really make me want to try it. It wasn’t until recently that I actually tried split pea soup, and it is delicious and filling. I have been making it with yellow split peas because I still don’t know about the green soup. This recipe makes pots and pots of split pea soup (14+ cups), but it freezes extremely well, so I don’t have to dump any in my shoe.
Split Pea and Ham Soup
adapted from Real Simple
- 3 tbsp butter
- 3 tbsp oil
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped onion
- 3 cloves garlic, minced
- 3 cups dried split peas
- 2 cups sliced ham, chopped // I buy boneless, sliced, brown sugar cured ham
- 48 oz chicken broth
- 48 oz water // You can do all chicken stock, but I ran out any substituted in water. It still tasted great.
- 1/2 tsp dried thyme
- salt and pepper // I find that the peas absorb A LOT of salt, I think I ended up using close to 2 tbsp
- croutons // I make my own by brushing bread with butter and a bit of parsley, garlic, and cayenne pepper
- In a large pot, heat the butter and oil over medium high heat.
- Add in carrots, onions, and celery and stir to coat. Continue cooking until slightly tender and the vegetables are beginning to brown.
- Add in garlic and stir until fragrant, about 1 minute.
- Create a well in the middle of the vegetables, and add in ham. Cook for a couple of minutes to add some color.
- Add in peas, broth, water, and thyme. Also season with 1 tbsp of salt and 1/2 tsp of black pepper. Bring to a boil, then reduce heat to a simmer.
- Cover and simmer until peas are tender, about 50 minutes.
- Taste soup and adjust seasonings.
- Serve with croutons.