Split Pea & Ham Soup

This Split Pea & Ham Soup is the ultimate cozy winter dish — hearty enough for lunch and equally perfect as a comforting dinner side.

Yield: 6

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Split Pea & Ham Soup

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Ingredients

• 1 tablespoon cup unsalted butter
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 teaspoon kosher salt, to taste
• 1/2 teaspoon freshly-ground black pepper, to taste
• 1/2 tablespoon minced garlic
• 1/2 pound dried green split peas, rinsed
• 1 bay leaf
• 1/2 teaspoons dried thyme
• 3 cups chicken stock
• 1 cups water
• 1 cup diced ham

Instructions

1. Melt butter in a 2.5 quart Dutch oven over medium heat (use a larger Dutch oven if you multiply the recipe yield. I used a 2.5 quart and it maximized the capacity). Add the onion, celery and carrots (your mirepoix), along with the salt and pepper, stirring occasionally for 7-8 minutes until the vegetables soften.
2. Add the minced garlic and stir as it cooks for another minute.
3. Mix in the rinsed peas, bay leaf, thyme, stock and water. Stir and bring to a boil.
4. Reduce the heat to a simmer and cook for 60 minutes, stirring occasionally. As the soup begins to thicken, add more water or stock if you want it thinner.
5. Add diced ham and cook on low for another 15 minutes.
6. Taste and add salt or pepper, if needed.

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