Sunday, March 25, 2012

Split Pea (and ham) Soup

I just love split pea soup, and with the bone of our holiday ham sitting in the freezer just waiting, it was time to make a nice big pot today! here's the recipe, adapted from a handful of other ones on the internet. Ultimately, though, the trick to the rich flavor is a couple of spritzes of a good balsamic vinegar right before serving.
Phase 1 ingredients

  • 1 leftover ham bone (optional, but makes the broth awesome)
  • 2 cups dried green split peas
  • 6 cups water
  • 1 teaspoon olive oil
 Phase 2 ingredients
  • 1-2 cups chopped fully cooked leftover ham
  • 4 pieces bacon (I use low sodium no sugar hippie bacon)  
  • 2.5 cups chopped carrots
  • 1.5 cup chopped celery
  • 1-2 large chopped red onions
  • 1 large potato- peeled and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper 
Final ingredient
  • spray or two of balsamic vinegar (right before serving)
Phase 1:
Bring the peas, water, ham bone, and oil to a boil in a large dutch oven or soup pot. Reduce heat; cover and simmer for 3+ hours, stirring occasionally. Remove ham bone after this time. If you have an immersion blender, then blend the split peas to a smooth mixture. (This is just a texture I like, and so not necessary to flavor.)
Phase 2:
Add the next eight ingredients; cover and simmer for 1 hour or until vegetables are tender. Spray the balsamic vinegar on before serving.