By Jacob Mathias
Hello, fellow eaters. Post-Easter ham is always a staple in leftover dishes this time of year. And split pea soup is a great option. This less-than-attractive-looking soup is loved by many despite the green color.
When using any dried pea or bean, there is going to be a lot of moisture absorption, so you’ll need to be cautious when heating and keep extra chicken stock on hand for this soup, which will thicken as it cools.
You will need:
1 lb. diced ham
1 lb. dried split peas
3 carrots diced
3 stalks celery diced
1 yellow onion diced
2 cloves chopped garlic
1 bay leaf
Salt and Pepper
2 qts. Chicken stock
3 red potatoes cubed
2 tbsp. oil
In a soup pot over medium heat, sauté the onions, celery, carrots and garlic in the oil until onions are translucent.
Add in the chicken stock and bay leaf and bring to a low simmer. Add in the peas and simmer for about 15 minutes, stirring occasionally. Add the potatoes and simmer for another 15 minutes.
Add in the ham and continue simmering for another 30 minutes or until peas are tender and being to break apart, thickening the soup.
Season with salt and pepper to taste.
Serve with some good buttered bread and stop with some freshly shredded carrot. And remember, Live to Eat.