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).
- 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.
- 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