I tried to keep the steps and the ingredients as simple as possible. If you run into any problems or have any questions, please “Leave a reply” below and I’ll get back to you right away. -Mike

You will need…

• 1 soup pot (a pot that can hold 10 cups of liquid)
• A kitchen wand (hand blender – immersion blender)
• 2 1/2 cups of dried split peas, rinsed in cold water – drain the water
• 2 cups of leftover cold ham (rind and gristle removed), chopped up in small cubes
• 1 large onion chopped up
• 2 cups of chopped up carrots
• 1 cup of chopped up celery

* Chopped up = cut into small pieces. The size isn’t that important, but all pieces should be about the same size.

• A teaspoon of olive oil (or any cooking oil)
• 8 cups of soup stock (2 tetra packs) like Campbell’s Chicken Broth for example
• 1 cup of water

* Water: you may add more water later if the soup seems too thick

• Salt, Pepper and 1 teaspoon of Oregano. Maybe a Bay Leaf if you have one?
• Croutons (your choice).

Steps

• Place pot on stove.
• Turn heat to med-high.
• Add oil to pot (if you’re using olive oil be careful not to burn it – keep the heat closer to medium).
• When oil sizzles…
• Add the veggies and heat them for about 8-10 minutes while stirring.
• Add the cubed ham (**Some people add the ham AFTER they puree, to give the soup a smoother texture. I like to add it now).
• Add the 9 cups of liquid (soup stock + water).
• Adding the liquid will cool the pot.
• Turn the heat up and bring the pot to a boil.
• Add the 2 1/2 cups of dried split peas.
• Adding the peas will cool the soup.
• Stir occasionally as the soup heats up again so the peas don’t burn to the bottom of the pot.
• When the pot returns to a boil, reduce heat to low and add salt, pepper and 1 teaspoon of oregano. Add a Bay Leaf if you have one (be sure to remove it BEFORE you puree the soup).
• Cover with a lid (leaving a small gap for steam to escape) and let it simmer on your lowest heat setting for about 2 hours.
• You will be able to tell when it’s ready by tasting.  If the peas are still crunching or hard, keep cooking.
• Remove Bay leaf.
• Let it cool a bit, then use your kitchen wand (hand blender – immersion blender) to puree the soup.  Work the wand around the pot (careful not to splash the hot soup on yourself) until you get the consistency you want.

**If you waited to add the ham, add it now.

Pureeing the soup is not essential, some people like a “chunky” pea soup.

• Return the soup to low heat and slowly heat it to desired temperature for serving. Stir it once in a while to stop if from “globbing” on the bottom of the pot.
• Serve or refrigerate.

Notes

• Serve with croutons on top.
• It freezes really well.
• This soup serves 6 to 8.
• Start to finish – 20 mins of prep & 2.5 hrs of cooking time.

That beautiful photo of pea soup & croutons at the top of the page is not mine, it’s from The Healing Home – here.  I hope they don’t mind me using it. It’s what I would like my soup to look like. – Mike