Simple and Traditional Split Pea Soup.....

Traditonal Split Pea Soup.... is if it ain't broke than why fix it?  I know there are a lot of spin offs on split pea out there... but I still favor the traditonal slow cooked in a large heavy pot or dutch oven with a ham bone.  Call me old fashioned.... but there is just something so simple and perfect about cooking it that way.  I made a big heaping pot for dinner tonight.  Needless to say.... while I was hoping for leftovers for tommorrow, I don't think there will be any. 

Funny that this Jar that was sitting quietly on my pantry shelf would make a big helping of hearty, comforting goodness.........



Split Pea Soup Recipe

Ingredients

2 tbsp. butter
1 medium onion, diced
3 stalks celery, chopped
3 carrots, sliced or diced
2 bay leaves
1 tablespoon fresh thyme
Salt & pepper to taste
2 cups of dried split peas
6 cups broth of choice. I prefer Chicken Broth.
1 smoked ham hock or ham bone (omit if you are a vegetarian) You could also use 1 cup of diced ham.

Directions

In a large, heavy pot (about 4 quarts in size) melt the butter and add the vegetables, and cook until the onions are soft. Add the bay leaves, thyme, and salt & pepper and stir. Add the split peas and stir to coat with the spices and the butter, then add the broth and the ham hock/ham bone. Turn heat down to low, cover, and simmer for a hour. Check on the soup. It should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth. The soup is ready when the peas are soft, anywhere from 1 1/2 to 3 hours.

 

The final result.... waiting to be dished up!