Not to brag, but, I think I make the best Split Pea Soup I have ever tasted. I like a velvety-smooth soup with hearty vegetables and a warmth and flavor that just make it seam like everything will be okay. Split peas are extremely inexpensive and have enough fiber and protean to make a nutritionist proud to recommend them. Since everything else I put in this soup is good for you as well, the end product is a rich, warm, delicious, stick-to-your-ribs soup that is really good for your body.
Serve this soup in a bread bowl, or with a roll. If you need more, consider adding a salad. This soup is best in the winter, but it is one that I make for my family all year long. I hope you enjoy this as much as I do.
Split Pea Soup
Total Time: 2.5 Hours Serves: 6
- 1 Onion, chopped
- 1 Ham Steak, cut into 1 inch pieces
- 4 cans Chicken Broth
- 4 cups Water
- 1 pound (or 2 1/2 cups) Split Peas
- 1-2 Bay Leaves
- Pepper and Salt, to taste
- 7 Carrots, peeled and cut into 1 inch pieces
- 8 Potatoes, cut into 1 inch cubes
In large pot over high heat add ham and cook until some of the fat has been rendered.
Add onion and cook until translucent, about 5 minutes.
Add chicken stock, water, peas, bay leaves and pepper; stir to combine.
Simmer, covered, for 1 1/2 to 2 hours, until the peas are very soft and become smooth in the broth when stired.
Bring soup to a boil and add carrots and potatoes. Boil for 30 minutes or until vegetables are tender.
Check seasonings adding more salt and pepper if necessary.