In the fall, before work gets busy, I make soup in my free time. I keep making soup until I use up all my storage containers and then, I’ve got several weeks of no fuss meals to look forward to.
I was certain that I had about a cup of lentils in my pantry but it turned out it was yellow split peas so the classic split pea and ham soup seemed a no-brainer. With a few twists. Like a cup of green peas from the freezer, a meaty ham bone and yellow potatoes for additional substance.
Split Pea, Ham and Potato Soup With Fresh Peas – serves 6
1 tbsp vegetable or olive oil
3/4 cup (~4 oz) diced ham
1/2 medium (1/2 cup) onion, finely diced
1-3 tsp dried dill weed
2 stalks (1 cup) celery, finely diced
2 medium (1 cup) carrots, finely diced
1 pound/3-4 medium (2 cups) Yukon gold potatoes, medium dice
salt (start with 1/2 tsp) and freshly ground pepper (1/4 tsp)
4 cups low-sodium chicken broth or, if you have it, ham broth
1 cup dried yellow or green split peas**, picked over and rinsed
1 cup fresh or frozen peas (thawed if frozen)
water as needed (~2 cups)
3-4 tbsp plain yogurt
** Yellow or red lentils may also be used.
Mise en place
Heat the oil in a large saute pot over medium-high heat. Add the onions, celery and carrots and saute for about 5 minutes, or until the onion is golden.
NOTE: If you have a meaty ham bone, add it to the pot, along with the chicken broth and enough water to cover it, after having sauteed the vegetables. Simmer the soup for about half an hour. Remove the bone, cut off as much meat as you can and return the meat to the pot. Discard the bone.
Add the potatoes, split peas, diced ham (broth and water, if you didn’t use the ham bone), salt and pepper. Cover and cook, stirring occasionally, until the potatoes and split peas are just soft, 15-20 minutes.
Stir in the peas, yogurt and simmer until the peas are thawed.
Ladle the soup into individual bowls and serve.
Freeze away extras for another day