This healthy and hearty Pea and Ham soup really hits the spot!
I usually have ham available because I love it so, and it can be frozen if you have too much at once (it changes the look and texture somewhat but doesn’t affect the flavor). Dried split peas are as ‘cheap as chips’ and can usually be found in bulk. Kept cool and dry they will be good a very long time. And unlike most dried legumes they don’t need pre-soaking.
Makes 3-4 servings
- 2 cups dried green split peas
- 1 medium yellow onion, diced
- 1/2 tsp all purpose seasoning
- 1 small stalk of celery, chopped
- 1 medium carrot, quartered lengthwise and chopped
- 1 medium potato, chopped
- 1 cup diced ham
- 4 cups chicken stock
- 1/2 tsp dried marjoram (or 1 tsp fresh and chopped)
- 1 small bay leaf
Sauté the onions along with salt and pepper in a little olive oil until soft. Add all ingredients and bring to a gentle boil. Reduce heat, cover and gently simmer stirring often. As the peas cook and thicken you may need to add more liquid.
When peas are tender and the soup is the thickness you prefer remove bay leaf and server. Great with some crusty bread on the side.
If you omit the ham and use vegetable stock you can easily make this vegan. And in this case we had roast chicken the night before so I kept the bones and made my frugal chicken stock to save some more money.