Split Pea Soup brings back memories of my mom and my childhood. Trying to figure out what to do with your Easter leftovers, or just feeling like some pea soup on a cold day? This recipe uses the bone left over from a smoked ham, but you can pick up a ham-hock at the store at any time.
- 1 16-oz. Package Dried Green Split Peas
- 2 Quarts Water
- 4 T Olive Oil
- 2 Cups Onion, chopped
- 2 Cups Carrots, chopped
- 2 Cups Celery, sliced
- 4 Cloves Garlic, minced
- 1 Ham Bone, from a smoked sliced ham (with some leftover meat)
- 4 Cups Ham, cubed (or remaining leftovers from the bone)
- 2 Quarts Water
- 1 t Salt
- 1/2 t Ground Black Pepper, fresh
- 1 lb Kielbasa Polish Sausage, sliced (~1/3" thick slices)
- Sort and rinse the split peas, picking out any peas that aren't green.
- Place split peas and 2 quarts of water in a 4-quart pot over medium-high heat, bringing it to a boil.
- Reduce heat to low and simmer for 1 hour; and drain out the water.
- Heat oil in a large stock pot over medium-low heat.
- Add the chopped onions, carrots, celery, and garlic; and cook until they are tender (about 10 minutes).
- Add the cooked split peas to the stock pot, and add 2 quarts of water, the ham bone, salt, and pepper.
- Cover and bring to a boil over medium heat, stirring occasionally.
- Once it comes to a boil, reduce heat to low and simmer for 1 hour.
- Remove cover and continue simmering until desired thickness, stirring occasionally. The stirring will start to blend the peas as they're breaking down to create a nice thickened soup.
- Remove ham bone, and cut off remaining meat. Dice meat and put to the side.
- Use a hand blender to puree the soup to your desired consistency. If you want to blend all the carrots and celery into it, just blend until you can't distinguish these. I like to see a little of the carrot bits.
- Add the cubed and diced ham to the soup.
- Add the sausage and let the soup continue cooking until heated through.
- And enjoy!
Serve with croutons or oyster crackers.