Soup weather. Don’t you just love soup weather? Living in Northern California has sadly left me with entire years that skipped soup weather. This year though is making up for that. We are going to have a long winter and lots of soup weather. On top of that, I’ve mastered the soup most people judge simply by it’s color. Split Pea Soup.
Split Pea Soup: The Whole Package
Soups that can be a complete meal win me over. If I’m going to make a big pot of soup, I really don’t want to create extra side dishes to go with it. The most you’ll see me do is toast some bread (here is my current favorite gluten free bread) or throw together a green salad. Beyond that, I’m not wasting my time.
Split pea soup is a bit controversial in our family. My husband and my oldest son love it. The younger two are not a fan, mostly because of the color. So on split pea soup night they little eat leftovers.
I’ve found a way to make this a win for us though. I’ll make the soup and store the leftovers for us. Josh, my 8-year old loves taking this in his soup container for school lunches with a couple pieces of bread. I’ve done my research and found some really great containers that keep his food warm by lunch time. My husband likes that this soup thickens up, making it easy for him to eat while he’s on the road. He drives for UPS and is often delivering in the middle of country roads when it’s time for him to take his lunch. He needs food that won’t spill. This one recipe will last us 3-4 days of lunches which is pretty great if you ask me!
Look past the color and try this glorious soup. For those out there wondering what the deal is with split peas, here’s the low-down. Split peas are technically in the legume family, so if you are strict paleo you might not eat these. They are however the same botanically as fresh green beans or fresh peas. So if you eat those and have no issue with them, try this soup and monitor yourself for the next 24 hours. You may have just found a new item you can eat! I know for myself I’m always overjoyed when I find a new food my gut can handle.
In a large stock pot pour in the broth. I have made this soup the day after making a ham, and simply boil the leftover ham bone to make a bone broth for this recipe. You can also use chicken broth, vegetable broth, or even beef broth.
Add in the 2 cups diced ham and split peas. If you are using leftover ham pieces from the ham bone, make sure you cut them down to bite-sized pieces.
Turn the heat on high to start the boil.
Peel the carrots and dice them along with the celery and leek. Add them in to the soup.
Bring the soup to a boil, then reduce to a simmer.
Once simmering, toss in the bay leaves with the salt and pepper.
Simmer for as little as an hour, or up to 90 minutes.
Now for my trick to making this soup amazing. Get out a hand blender and blend the soup immediately once you've turned off the heat. It takes a little over a minute. The soup becomes all one consistency and the flavor blends perfectly together.