Nothing lifts my spirits more on a cold, wet day than watching the steam rise from a pot of soup bubbling gently on my stove. I love the aroma of split pea soup simmering away with its combination of ham broth, garlic, onions, celery, carrots and herbs.
Normally, I prepare the soup with dinner in mind. But then I’ll have a taste and find it so delicious I can’t wait to have a bowl.
Smooth, aromatic and hearty, this satisfying soup is a favorite family comfort food. I cobbled together this quick and easy-to-make recipe from one I discovered on the back of a package of split peas and another I found in an old cookbook. But like most of our recipes, it’s evolved over time. Here’s hoping it’ll become a family favorite for you too.
Split Pea Soup
One 16-ounce package of green or yellow split peas (any brand will do)
One ham hock or two cups of ham stock
Eight cups of water if using ham hock, six cups of water if using stock
Two cloves of garlic
Half an onion
One or two sticks of celery
Two carrots (or substitute a handful or two of frozen carrots)
Three sprigs of fresh oregano (or 1/2 tsp. dried oregano)
1 leaf of sage (fresh or dried)
Salt to taste
Peppercorns
Empty package of split peas into a soup pot or dutch oven and cover with cold water. Though unnecessary, I soak the peas for 30 minutes, then rinse several times.
If you have a ham hock instead, simply add it to the pot with eight cups of water. If, instead, you have ham stock available, add two cups to the pot along with six cups of water. (Chicken stock may be substituted for part or all of the ham stock.)
Bring to a boil over high heat. Skim off any impurities that have floated to the top as foam. Then lower to simmer.
Chop the onion, carrots and celery and add to the pot.
Add oregano and sage
Ham has a high salt content but you’ll nevertheless need to taste the soup and add additional salt if needed.
Add a few grinds of pepper
Simmer for about 40 minutes until split peas soften. If you used a ham hock, remove it at this point. Chop and reserve any meat left on the bone to be added at the end of cooking.
For the final step, I prefuse a hand blender to cream or smooth the soup mixture. Or place part of the soup in a food processor or blender and then return to the pot.
Ladle the soup into bowls and serve with crackers or a sandwich for lunch or with a simple salad and bread for dinner.
Split peas are high in protein and fiber and low in fat and provide complex carbohydrates which improve energy, digestion and metabolism and reduce stress.
