Wednesday, October 17, 2012

Split Pea Soup

When I was a kid I thought split pea soup was disgusting.  I couldn't get over the color and texture.  Thankfully, I grew up and now appreciate this filling comfort food.  And so does my 8 year old daughter, surprisingly.  She tells me it's her favorite soup!

If you want soup with a thinner texture add more water.  I like to stay conservative in the recipe because you can always add more water, but you can't take it away (well, not very quickly).  And remember, the soup thickens as it cools.

adapted from

1 lb. bag split peas, rinsed and drained
1 quart (4 cups) chicken broth
3 cups water
1 1/2 - 2 lb. ham bone (or diced ham)
1 onion, chopped
1 bay leaf
1/8 tsp. marjoram (optional)
3 celery stalks, chopped
3 carrots, peeled and sliced
salt and pepper, to taste

Combine peas, chicken broth, water, ham bone, onion, bay leaf, and marjoram (if using) in a large stock pot.  Bring to a boil over high heat; reduce heat to low, cover, and simmer for 1 1/2 - 2 hours.

Remove bone, cut off meat, and return to pot with carrots and celery.  Continue to simmer another 30-40 minutes, uncovered, until veggies are tender.  Remove bay leaf, add more water if desired, and season with salt and pepper.