Split Pea Soup
Split Pea Soup - a very simple yet hearty and comforting soup that is a great dish to make use of leftover holiday ham. Toss it with carrots, potatoes, seasonings and aromatics plus a kiss of heat and you'll have one satisfying dish in a bowl!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons (28ml) olive or cooking oil
- 1 ½ pounds (679.5g) diced Leftover ham
- 1 cup (115g) chopped onions
- 1 tablespoon (8g) minced garlic
- 1 celery (, diced)
- 1 - 1 ½ cups (128-192g) diced carrots ( about 2 medium carrots )
- 1 pound (453g) dried split green peas
- 1 cup (122g) medium-diced red boiling potatoes (, unpeeled (3 small))
- 7-8 cups (1,659-1,896ml) chicken stock or water
- ½ teaspoon (0.5g) dried oregano
- 1-2 teaspoons (4-8g) creole seasoning
- ¼ -½ teaspoon (0.5-1g) cayenne pepper
- salt and pepper to taste
Instructions
- 1
Pour 1 tablespoon olive oil into a large dutch pot and heat over medium heat. Add diced ham and cook until golden brown, about 5-7 minutes. Remove and set aside.
- 2
Throw in onions, garlic, and celery into the pot, saute frequently until onion is soft and translucent. About 3 to 5 minutes.
- 3
Add in carrots, dried peas, potatoes, and stock, bring to a boil. Season with oregano, creole seasoning, cayenne pepper, salt, and black pepper to taste. Mix thoroughly to fully combine all ingredients, cover pot with the lid and cook on low, occasionally stirring to prevent burns, until veggies are soft and desired consistency has been reached about 30-45 minutes.
- 4
When the soup is ready, return the ham to the pot and serve warm.