It may be rather pathetic for my first post in six days to be a recipe, but a recipe it remains. Bah.
Split Pea Soup
- 1 lb. dry split peas
- 2 quarts water
- 4 carrots, diced
- 4 stalks celery, diced
- 2 medium yellow onions, diced
- 1/2 – 3/4 lb. diced precooked ham
- 2 cloves garlic, minced
- 1 tsp. freshly ground black pepper
- 1/4 tsp. salt
- 1 bayleaf
Put the peas and the water in a big pot, at least 3 quarts. Bring to a simmer and cook on medium for a 1-2 hours (or longer), stirring occasionally, until the peas turn into mush. If you need to add more water (and you probably will), add HOT water. Cold water will harden the peas and prevent them from dissolving properly.
When the peas are done, add your diced vegetables, ham, and seasoning and simmer until your carrots are cooked. Add hot water as needed.
This soup freezes well and reheats well. When cold it’s gelatinous, so add a little water when you’re reheating to help thin it.