OK. That may not be the best way to start out a recipe post. Not the most appetizing description in the world. I do apologize for that.
But it’s not very often that I fabricate a recipe for something I’ve never made it before, and have it be successful. So I was rather pleased with myself when I pulled this one riiiiight outta my ass on Saturday afternoon!
It was a gloomy, rainy weekend this past weekend, and after a week of craving split pea & ham soup, it was all I could think about on Saturday. I picked up the ingredients and decided to give it a try Even though I didn’t have a ham bone or a pork hock. I read up a couple of different recipes, mashed ‘em all together, and ended up with a thick, hearty, delicious soul-warming soup that was exactly what I had hoped for.
And whaddya know… it’s easy to make on top of it all!
Here’s how to make Jill’s Super-Easy Split Pea & Ham Soup:
2 1/4 C. of split peas, rinsed
5-6 slices (1/4” thick) of cooked ham, diced into big chunks
1 C. diced red onion
1 C. diced carrot
1 C. diced celery
6-8 C. of chicken broth
2-3 bay leaves
pepper to taste
- Melt a little margarine in a large pot, and then throw in the chunks of ham to brown them up a little bit over medium heat (about 10 minutes). My mom tells me this step was unnecessary, but I thought letting the ham fry up a bit in the pot would add to some of that flavour I’d be missing by not boiling a ham bone in the soup all day.
- Add the split peas, onion, carrots, celery, and bay leaves. Give them a few good stirs over the course of a few minutes sitting on the heat.
- Then pour in the chicken stock (I ended up using all 8 cups).
- Bring it to a boil, then simmer for an hour over low heat, stirring from time to time. After an hour, the peas should have broken up into mush.
- Remove the bay leaves, and add your pepper to taste. Then, if you’re like me and you like your pea soup a little more thick and gloopy, give it a quick whir with the trusty ol’ immersion blender.
Ta da!! Jill’s Super-Easy Split Pea & Ham Soup!
For people who have been making pea soup all their lives, you’re probably thinking I’m a nut bar for even sharing. But I was a total pea soup newbie, and I was sort of daunted after researching how to make it. I was really happy to discover it wasn’t as hard or long a process as I thought it might be. And it was extra-good with some saltines broken up into it.
Of course, I know that “the real thing” is still more flavourful, and a bit more of an endeavour. But I’ll be quite happy with my shortcut soup recipe in the future! :)