A cold, icy day calls for soup-making! I've actually never made split-pea soup before today, so this recipe is a new one I'm trying out (and of course I taste sampled before posting--it's awesome). It's a modification of one from Better Homes and Gardens, one from Martha Stewart, and one from my father-in-law, Daryl. I hope you enjoy it!
- 1 1/2 Tbsp. Olive Oil
- 5-6 Medium Carrots, Chopped (about 2 Cups)
- 5-6 Stalks Celery, Chopped (about 2 Cups)
- 1/3 Cup Dried Minced Onion
- 4 Cups Water
- 4 Cups Chicken Broth (no-sodium)
- 1 lb Cooked Boneless Ham (I love Hormel's Natural Choice because it is nitrate-free!)
- 1 16-oz Bag Dry Split Peas, Rinsed and Drained
- 2 tsp. Dried Thyme
- 2 tsp. Dried Marjoram
- 2 tsp. Ground Black Pepper
1. In a large Dutch oven, or large stockpot, heat oil over medium heat. Add carrots, celery, and onion. Cook until vegetables are tender, about 5-7 minutes.
2. Add water, broth, ham, and split peas. Bring to a boil for a few minutes. Stir in thyme, marjoram, and black pepper.
3. Reduce heat to medium-low, Cover, and Cook for about 40-50 minutes, or until peas are soft.
Serve and Enjoy! Season with a little sea salt and black pepper if you desire and eat with some wheat saltine crackers. Yum.
For freezing, divide soup into two large freezer bags. Once at room temperature, cool completely in the refrigerator. Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date). Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes. Then, put soup into stockpot. Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.