Split Pea Soup
Split peas make a hearty and incredibly satisfying soup. Simmer until tender in a luscious stock along with sweet onions and carrots, a pinch of oregano, a touch of garlic plus the incredible flavor from a ham bone. Now you've elevated this peasant dish to a fabulous feast.
Equipment
- Large Dutch oven or stockpot
Ingredients
- 1 medium sweet onion, chopped, about 1 to 1-¼ cups
- 3 to 4 carrots, peeled and chopped, about 1 cup
- 1 tablespoon olive oil
- 1 teaspoon chopped garlic
- 1 teaspoon dried oregano
- ½ to ¾ teaspoon kosher salt, or to taste, divided
- ½ teaspoon freshly ground black pepper, or to taste, divided
- 8 cups chicken stock, plus extra as needed, divided
- 1 teaspoon concentrated chicken base
- 1-½ pounds dried split peas, rinsed and sorted, divided
- 1 ham bone*
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the chopped onion and carrots. Cook the onions and carrots until the vegetables are somewhat tender, about 10 minutes. Add the chopped garlic, oregano, ½ teaspoon of the kosher salt plus ¼ teaspoon of the black pepper and cook for an additional 3 to 5 minutes.
- Add 6 cups of the chicken stock, the concentrated chicken base and 1 pound of the split peas. Stir to blend the vegetables and the peas together then tuck the ham bone into the stockpot with the peas. (*If the hambone has a sweet glaze, remove as much of it as possible.)
- Bring the soup to a boil over medium heat. Reduce the heat to medium-low and cook partially covered for about 40 to 45 minutes or until the peas are tender.
- Check for seasoning, adding the remaining kosher salt and pepper if needed. Stir in the remaining split peas and remaining 2 cups of chicken stock. Continue cooking partially covered for another 45 to 50 minutes until all the peas are tender. Stir the soup frequently - as it thickens it will tend to stick to the bottom of the stockpot.
- Serve with a sprinkling of Parmesan cheese.
Notes
If you have leftovers, add additional chicken stock as the soup thickens as it sits.