We had such an enjoyable Easter holiday this past weekend, and it was even better because my Grandma Dorothy is in town. She loves to cook (she and my other grandmother have a lot to do with my love for cooking) and she made a delicious lunch of ham, sweet potatoes, roasted zucchini feta casserole and southern-style green beans. There was a ton of ham left, so Grandma sent a bunch home with Nathan and I. I decided to make Split Pea Soup with the leftovers because we love it and I wanted to make soup for Nathan since he’s been sick.
1 Tablespoon olive oil
1 large white onion, coarsely chopped
4 large carrots, peeled and thinly sliced
1 pound ham, chopped
10 cups water
2 pounds split peas
1 teaspoon garlic
1 teaspoon marjoram
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 ham hock (optional)
In a stock pot, heat olive oil. Saute onion, carrots and ham until onion is nearly tender. Add water and bring to a boil. Add peas and return to boil. Add spices and ham hock (if using). Simmer one hour, stirring often. Depending upon personal preference, add more water for a thinner consistency or allow soup to become thick as the water reduces while simmering.
Ok, if you’ve never had Split Pea Soup, try it. Seriously! I HATE peas. And yet I love Split Pea Soup for some reason. We don’t often eat pork in any form, but we do love ham and have found this to be our favorite way to use leftovers. Judah, our almost-8-month-old baby, even loved tastes of this no-fail, easy and healthy recipe! And he, by the way, also hates peas…they’re some of the few things he absolutely won’t eat!