Split pea soup is an easy recipe that makes a very hearty meal! I really enjoy starting this soup early in the day and letting it simmer all day. I included the "shorter" recipe below, but feel free to cook it slowly for longer! It also works well in a crock pot.
- 1 Ham Bone
- 8 Cups Chicken Broth
- 16 oz Split Peas (About 2 1/4 Cups)
- 2 Small Onions, Chopped or Sliced (your preference)
- 1 Bay Leaf
- 1 Clove of Garlic, Chopped
- 3 Celery Stalks, Chopped
- 3 Carrots, Chopped
- 1 Potato, Diced
- Salt & Pepper to Taste
- A dash chilli powder & paprika, or your favorite seasonings.
1. If you'd like, you can soak your peas overnight, but feel free to omit that step. I never soak mine!
2. Add your ham bone, chicken broth, peas, onions, and bay leaf to your pot. Cover your pot, bring it to a boil & let it simmer for 2 hours, stirring occasionally.
3. Remove the ham bone, and cut off the remaining meat. Dice it and return it to the soup. It's much easier to do this step now, than wait until the beans all turn to liquid. I like to return the ham bone to the pot as well to get every last bit of goodness out of it. But you can also leave it out for the remainder of the cooking time if you prefer.
4. Add your garlic, celery, carrots, & potato. Simmer for an hour, or until veggies are tender.
5. Remember to remove the bone before serving, if you haven't already! Serve with fresh, homemade bread & enjoy!