Soup's On - Split Pea Soup with Vegetables/Ham

Try this fantastic split-pea soup with vegetables for a complete dinner for your family. Make two meals - Bake a ham one night, and use the bone for this soup! If you're in a hurry, use store-bought broth..

Course Soup

Cuisine American

Keyword soup, split pea

Servings 6

Author Shelia-Lukins

Ingredients

Broth

1 meaty ham bone or substitute a vegetable broth
1 unpeeled carrot
1 rib of celery
1/2 onion one bay leaf

Soup

1 pound of dried split-peas
4 carrots - peeled and chopped
2 ribs of celery, chopped
1 onion, diced
2 parsnips, peeled and chopped
2 leeks, cleaned and chopped
2 tablespoons olive oil
1 bay leaf
4 sprigs of fresh thyme or 1 teaspoon dried
1 teaspoon dried tarragon
4 cups of ham, chicken or vegetable broth
4 cups water
salt and pepper
4 tablespoons parsley-chopped

Instructions

Broth

Regular soup only (Not Vegetarian)
Place the ham bone in a large pot, add 6 cups of cold water, bring to a boil and reduce the heat to a simmer.
Add 1/2 of an onion, 1 unpeeled carrot and cut in half, one celery stalk cut in half and one bay leaf.
Cook for an hour and strain the broth in a large bowl and reserve for the soup.
Keep any leftover meat from the bone for the soup.

Soup

Rinse the peas in cold water, pick over, for pebble, rinse ,drain and set aside.
Coarsely chop the carrots, celery, onion, parsnips and leeks.
Heat oil in a deep dutch oven pot, and add the vegetables.
Cook until wilted for 10-12 minutes.
Add the peas and cook and stir for 1 minute.
Add the bay leaf, thyme, tarragon, parsley, broth and water, vegetable or chicken broth.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring often until the peas are cooked, about 45 minutes.
Remove the bay leaf and thyme sprigs.
Taste for salt and pepper and serve.
Note: You may need to add more water or broth if soup thickens.