Jathan and Heather’s Split Pea Soup [RECIPE]

Time has a way of changing things, including some of our tried and true recipes. A decade after publishing our original split pea soup recipe, we have improved upon the classic by adding more herbs, fresh veggies, and a reserved ham bone which lends our revised version an even silkier texture and robust flavor. Perfect for any time of year, this recipe makes for a hearty lunch or light supper, and goes perfect with a grilled cheese sandwich or tossed salad. Enjoy!

PREP: 15 minutes
COOK: 3 hours

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups diced carrots (3 to 4 carrots)
• 1 cup diced red potatoes, unpeeled (3 small)
• 1 pound bag dried split peas (about 2 cups), rinsed
• 1 ham bone plus 2 cups diced ham or 2 large (or 3 medium) smoked ham shanks
• 4 bay leaves
• 3 cups chicken broth
• 6 cups water

DIRECTIONS

1. In a large Dutch oven, sauté onion, garlic, oregano, rosemary, thyme, salt and pepper in oil over medium heat until tender, about 15 minutes. Add the remaining ingredients. Bring to a boil, reduce heat. Stir often to ensure solids don’t burn to the bottom of the pan and skim off foam while cooking.
2. Cover and simmer for 3 hours or until peas are tender and soup has thickened. Discard bay leaves. Remove ham bone (or ham shanks) and set aside until cool. If using ham shanks, cube meat and return to pot. Stir thoroughly and serve.

TIP: Be sure to rinse the split peas and discard any shriveled peas or bits of dirt before they are added to the soup.

YIELDS: 6 servings

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