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Split Pea Soup

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I don’t know about you, but I always have a ton of left over ham after Easter or any holiday really.  But, I don’t mind because I love me some Spit Pea Soup and there is nothing like a homemade ham roast to make a great Split Pea Soup with! Spring is beautiful and it’s nice to see all the winter snow melting away, but there can still be some pretty brisk and chilly weather.  What better to combat that than a nice steaming bowl of soup? Yum!

For this recipe, I used my Pineapple Honey Glazed ham and turned it into this creamy deliciousness. If you didn’t make ham or don’t have any left overs, you can always make this recipe with some deli ham, just ask the deli to cut you some thick ham or you can grab a ham steak too. Here’s how I did it:

split peas

I start off with one bag of split peas, any brand is fine. Wash them and set them aside.

onions1

Dice some onions. I like a lot of onions, so I use two medium onions and give them a medium chop (maybe the size of a dime).

whole carrots

I trim my carrots next (sometimes I don’t peel them, but this time I did, so its up to you).

carrots

Then chop them to about the same dimensions you did your onions… so for me they are about the size of a dime.

onions and carrots

Now add the onions and carrots into a large pot and sautee with some olive oil on medium heat.

garlic

Take a couple of cloves of garlic and mince (or use a garlic press). Add to your onions and carrots after they are tender. You want to make sure your garlic doesn’t burn, so add it in toward the end of the sauteeing phase.

ham halk

Now it’s time to trim up the ham hock. Add this to your vegies.  Admittedly, this is not the pretties thing ever, but it is super tasty and adds a hearty dimension to your soup you can’t get with anything else… still if it freaks you out, or if you already threw out your hock, just leave it out.

chicken broth_edited-1

Add in chicken stock, here I have homemade stock that I made earlier in the week. (If you don’t have homemade stock, just add in an extra large can of low sodium stock.) Also, add in about the same amount of hot water. And one chicken bullion or one packet of bullion powder.

chopped ham

Dice up about a cup of ham… if you have more or less, then use more or less to your taste. I chop this about the size of a quarter, I like chunky ham, if you like more delicate, then give it a smaller chop.

 

Bay leaves

Add in one bay leaf. If you have fresh, that’s great… I only had dry on hand.

thyme

Chop up about a teaspoon of fresh thyme and add to the pot. (If you only have dry that’s o.k., just reduce by half and add it in when you are sauteeing your onions and carrots)

salt and pepper

Now add in a few cracks of black pepper and a good pinch of kosher salt. Also, add in a dash of white pepper if you have it on hand.

soup in progress

Add in your split peas now and stir. Bring the liquid to a boil on high and then reduce to a simmer and let cook for about 1 hour stiring periodically. When the soup starts to thicken and you can no longer see the shape of your split peas, then you know you are ready for the next and final step. (this could take up to one additonal hour… so keep your eye on it!

pasta

When your soup is just about done… You can remove the ham hock and add in about a cup of dilatini pasta (or whatever your favorite soup pasta is ie. elbows, stars, orzo etc)

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And you’re done! Enjoy!

Split Pea Soup

(serves 8- 10)

1 package split peas, washed

1 ham hock, trimmed

1 cup diced ham

2 medium onions, chopped

4 medium carrots, chopped

2 cloves garlic, minced

1 t. fresh thyme, chopped

1 bay leaf

14-16 cups of liquid, chicken stock and water

1 chicken bullion or bullion powder packet

kosher salt to taste

fresh cracked black pepper to taste

dash of white pepper

2-3 T. olive oil

Directions:

Pepare all ingredients. Sautee onions and carrots in olive oil until tender over medium heat in a large pot.  Add in garlic.  Add in ham hock and liquid.  Add in all other ingredients except the pasta.  Cook on high until boiling.  Turn down to a medium/low boil or simmer on medium/low heat for about an hour, stirring periodically.  Check for dissapearing of peas in soup and thickening of liquid.  This could take up to an additional hour.  When liquid is thickened, add in pasta, cook an additional 20 minutes or so until pasta is done.  Taste for seasonings.  Enjoy!

note: This can very easily be made gluten free by omitting the pasta or using gluten-free pasta.