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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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The long cooking time and use of homemade chicken broth is what makes this split-pea soup so flavorful. This recipe is the result of much experimentation and years of trying to fix my mom's recipe for split pea soup! Sometimes, instead of simmering this on the stove I'll let it simmer in a Crockpot all day long. Putting some of this soup in a thermos makes the perfect lunch in between classes or at work; you don't even realize you're eating a lot of vegetables and the split peas make it high in fiber. A very nutritious choice! Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
3/4 cup chopped celery |
3/4 cup chopped carrot |
1 cup chopped potato |
1 cup finely chopped up ham |
1 cup dried split peas |
5 cups homemade chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. 1. Saute onions with olive oil in a large stock pot until translucent on medium heat, which will take about 8 minutes.
2. 2. Add celery, carrots and potato and saute 3-4 more minutes.
3. 3. Pour in chicken broth and add split peas and ham. Uncovered, bring to a boil.
4. 4. Once boiling, cover and turn heat down to low. Let the soup simmer for 3-4 hours. The soup is done when the split peas have broken apart and are evenly mixed throughout the soup.
5. Notes: The longer you cook the soup, the better and more developed the flavor gets-sometimes I'll transfer it to a crock pot and let it simmer in there all day. If you like a smooth soup, blend finished soup with an immersion blender or in a food processor in small batches (large batches will make a mess!) If you like a thicker soup, add a small hand full of split peas to the 1-cup listed.
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