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I decided to start posting Sunday’s soups on Saturday to give you time to get groceries. Today I’m am sharing my son’s favorite soup. He looks forward to winter because he knows mom’s homemade split pea soup is in his future! (Don’t worry, he doesn’t read my blog, so he won’t know I’m embarrassing him right now.)
This recipe is inspired by Ina Garten’s, Parker’s split pea soup. I’ve made a few changes such as adding ham and have turned it into Spencer’s split pea soup.
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 1 1/2 cups chopped cooked ham
- 8 cups chicken stock (or mix 6 cups chicken stock with 2 cups water)
In a large pot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Simmer for another 40 minutes with a lid on, or until all the peas are soft. Stir periodically to keep the solids from burning on the bottom. Once cooked, remove the lid and allow to cool down for 20 minutes. Blend half of the soup mixture with an immersion blender. Add the pureed soup back into the pot. At this point put the chopped ham into the soup. Warm the soup up again, taste for salt and pepper. Serve hot and with some warm crusty bread.
- Double the recipe and freeze some for next week when you get home late from work.
- This soup is definitely company worthy. To make the presentation a little extra special, serve it up in a sourdough bread bowl.
- Having dental work done soon? This is the perfect meal to feel satisfied without needing to chew.
- Leftover ham? You guessed it, make this soup for sure!