You’ll love this Split Pea Soup all winter long – especially when you’ve been playing outside and need to warm up. Pair it with some crusty whole-grain bread for a hearty and nutritious meal.
I generally use leftover ham in this recipe. It makes the prep go a lot faster and it’s a great way to use up your extras. Just remember to keep the ham bone when you pack up your ham leftovers- it adds great flavor to this soup.
Split Pea Soup
8
servings30
minutes1
hour15
minutesIngredients
3 cups dry green split peas
7 cups water
1 bay leaf
1 ham bone (optional)
2 tsp salt
1 cup minced onions
3 cloves minced garlic
1 cup minced celery
2 small potatoes, diced
2 cups sliced carrots
2 Tbsp oil
2 cups diced ham
1/4 cup dry red wine
1 tsp dry mustard
1/4 tsp thyme
sesame oil to taste
3 Tbsp vinegar
1 cup chopped tomatoes
1/4 cup chopped fresh parsley
Directions
- In a soup pot, simmer the split peas in water with the bay leaf, salt and ham bone for 45 minutes.
- Saute the next 5 ingredients in oil. Add a little water to steam vegetables as needed.
- When vegetables are tender, add to the soup pot, along with the diced ham. Continue simmering for 15 minutes.
- Remove the ham bone (if using) and bay leaf – and add the wine, mustard, thyme, and sesame oil. Simmer another 15 minutes then remove from heat.
- Just before serving, stir in the vinegar, tomatoes, and parsley. Serve warm.
