Eaten for thousands of years, split pea soup has really been around since 500 BC! Can you imagine stopping by a vendor and grabbing a bowl in the Roman market? Not only is this a very inexpensive meal but this soup is also very healthy for you! It happens to be a member of the legume family and is one of the worlds healthiest foods. Split peas are high in protein, fiber, molybdenum, tryptophan, manganese, folate, thiamine, potassium and phosphorus!
16 oz dried split peas
2 1/2 quarts cold water
ham hock or bone
1 lg onion
2 stalks celery
3 carrots
4 potatoes
bay leaf
salt and pepper to taste
We are going to make something really good with these little split peas. If you can remember please cover the peas with 2 quarts of cold water and let them soak overnight. Alas, I usually don’t remember myself, so I do what I call the fast method
In a large stock pot add the water then add the peas and bring to a simmer for 2 minutes. Then turn off the heat and soak for l hour. You could use stock instead of water for more flavor
Add your ham hock or bone to the pot, turn the heat back on and bring to a boil. Turn down the heat, cover and simmer 1 1/2 hours. Stir on occasion
Meanwhile…. peel an onion
Dice the onion
Wash the veggies
Peel the carrots
Dice the carrots
Dice the celery
Peel the potatoes
Dice the potatoes but be careful you don’t dice them too small or they will disappear in the soup
Sautée the carrots, onions and celery in butter until they are translucent. Guess what you just made…… a mirepoix… yay
Add the mirepoix, potatoes, bay leaf, salt and pepper to taste. Cook for an additional 40 min or until veggies are tender. Stir on occasion. Skim any foam off the top.
Remove bay leaf and the bone. The meat is great addition so dice it up and return it back to the soup
Ready to eat and very good for you!
