Split Pea Soup
There are some soups that feel nostalgic the moment they start simmering, and split pea soup is one of them. It’s built from simple ingredients, a bag of dried peas, a few vegetables, and a leftover ham bone, yet it turns into something deeply comforting and nourishing with very little effort.
Ingredients
- 1 Leftover ham bone
- 1 pound Dried split peas, sorted and rinsed
- 1 Onion diced
- 3 ribs Celery diced
- 1 cup Carrots diced
- 4 cloves Garlic minced
- 4-6 cups Stock - chicken, vegetable, or ham
- 1-2 tsp Kosher salt
- 1 tsp Oregano
- 1-2 Bay Leaf
- 1 tsp Hot sauce
- 1½ tsp Worcestershire sauce
- 1 tbsp Oil
- 1/2 tsp Fresh ground pepper
Instructions
- Heat the oil in a large pot over medium-high heat.Add the onion, carrots, and celery and sauté for about 3 minutes, until softened.Add the garlic and sauté for 1 minute, just until fragrant.Add the rinsed split peas and 4 cups of stock to the pot.Season with oregano, bay leaves, hot sauce, Worcestershire sauce, ¼ teaspoon kosher salt, and a few grinds of black pepper.Nestle the ham bone into the soup. Bring to a boil, then reduce heat to low.Cover and simmer, stirring occasionally, for 60–80 minutes, until the peas are very tender and the soup has thickened.Remove the ham bone and let it rest for about 10 minutes. Shred or dice any usable meat and return it to the soup.Taste and adjust seasoning with additional salt and pepper as needed. Add more stock if a thinner consistency is desired.
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