Split Pea Soup
348 days ago
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This Split Pea Soup is Mauro’s favorite and all of my kids love it with my homemade croutons. A piping hot bowl is just what the doctor ordered on a chilly day. It’s like getting a warm hug from grandma.
Preparing the Ingredients
Begin by preparing all the ingredients so that you can just toss them in as you go without stopping to prep.
Use a 7-5/8″ Petite Chef to dice the onions.
Then, with the 6″ Vegetable Knife, cut the baby carrots into bite-sized pieces, trying to keep them of uniform size so they cook evenly.
Using the same knife, cut the celery to a similar size as the carrots. Make sure to include the celery leaves, too. They add additional flavor to the soup.
While a ham bone gives the soup its deep smoky flavor, cubed ham is also added to the soup for more flavor and texture. I like to cube it with the Hardy Slicer because its thick blade and sharp Double-D® edge cut through it so easily.
Now that all the cutting is done, measure out the rest of the ingredients so that they’re ready to toss into the pot.
Cooking the Soup
The Split Pea Soup starts to come together after the onions, garlic, carrots and celery have been sautéed a bit.
Add in a ham bone, bay leaves, beef stock and split peas. Do not substitute the ham bone on this recipe! It really makes the whole dish, infusing it with delicious, savory flavor and bits of ham. The best way to have one on hand is to save the bone after cooking a ham. It can be frozen for up to three months in a well-sealed freezer bag.
After the ham bone is added, water and cubed ham are next, and then the soup simmers for about an hour and a half. If want it a bit chunkier, reduce the amount of water.
Your whole family will love this Split Pea Soup. I truly love making it because I love to see everyone’s reaction after the first bite. Enjoy!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium onions, diced
- 6 garlic cloves
- 1/2 bag (1 pound) baby carrots, diced
- 4 celery stalks, diced
- Salt and pepper, to taste
- 1 ham bone
- 6 bay leaves
- 6 cups beef stock
- 2 16-ounce bags GOYA® split peas
- 6 cups water
- 12 ounces thickly-sliced ham, cubed
Directions
- In a medium pot over high heat, preheat the olive oil.
- Once oil is heated, reduce heat to medium and add onions, garlic, carrots and celery, then salt and pepper to taste. Cook for approximately 10 minutes.
- Add the ham bone, bay leaves and beef stock and stir then add the split peas.
- Allow ingredients to combine and simmer for 10 minutes, then add the water and ham.
- Stir to combine, cover the pot with a lid and bring to a boil. After it reaches a boil, lower the heat and let simmer for approximately 1 hour and 30 minutes.
- Keep a watchful eye and stir frequently. When the peas are cooked, remove from the stovetop and serve.
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