This soup comes together quickly, then everything goes into a soup pan and then it must cook for an hour and what you’re left with is a soup that tastes like it has cooked for hours.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and diced small
- 2 celery stalks, chopped
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cooked ham, diced small
- 1 pound green split peas, rinsed
- 8 cups chicken stock
- 1 dried bay leaf
In a large soup pan or dutch oven, heat the olive oil over medium heat.
Add the onion, carrots, celery and pepper. Sauté until softened, about 10 minutes.
Add the diced ham, stir and cook for 2 minutes.
Add the green split peas, chicken stock and bay leaf.
Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. Check periodically to make sure liquid doesn't evaporate too quickly. If it does, add more stock or water to thin it out.
Test for seasoning and if it needs salt add to taste.
Note: I have adjusted the recipe to add salt only if needed at the end since a lot of hams have different salt levels and you may not need any.
Addition option: 1 large russet potato added, diced and added with the split peas.
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