I feel like it’s weird that I haven’t shared any Thanksgiving recipes with you this week (I know, you were thinking it too) but I had to share this with as many people as possible ASAP.
I love soup, and I go a little soup crazy in the Winter. Split pea has always been a favorite of mine. Last Winter, I made some in the crock pot that was…pretty good. But I figured I could do better. As it turns out, I could. Way better. The results of my experiment were hearty, thick and full of flavor. Try this soup on the next cold, bone-chilling day and you’ll thank me.
Split Pea Soup with Ham and Barley
- 1 bag (1 Lb) dried split peas
- 4 C. chicken broth
- 3 C. water
- 1 C. pearl barley
- 3 C. ham, cubed
- 2 C. carrots, chopped
- 1 C. onion, chopped
- 1 C. potato, chopped
- salt and pepper to taste
Step 1: Place the split peas, chicken broth, water, and barley together in a large pot or dutch oven.
Step 2: While the soup is simmering, chop the veggies
I used a ham steak, but you can use a ham hock or ham bone if you prefer. I personally dislike fishing bones out of things, and the ham steak has more meat.
Step 3: After an hour, add the ham to the soup. Let it simmer, covered, for another hour.
Serve the soup immediately, or let it cool and freeze it for later. I did both; I ate some, and froze half for a night when The Renaissance Man is not eating with me (he’s not big on split pea soup, unfortunately).