I love Split Pea Soup. Always have.
Growing up we spent part of every summer in Southern California where we frequented a restaurant in Carlsbad called Anderson’s that was well known for their split pea soup. And I loved it.
Today I make my own split pea soup…often. Usually I make a large batch and then freeze it in individual containers to heat up later for my lunches.
But sometimes I share.
When I do I serve it with grated cheese, crumbled bacon, and crusty bread….and it is so perfect for chilly evenings.
Here’s how I make it:
*1 bag split peas ( 16oz )
*1/2 cup diced carrots
*1 small yellow onion diced
*1 cup ham diced
*Water, salt & pepper
#1. Rinse dried peas in a colander…get them nice and clean.
#2. Put peas into a pot. Add water until there is about an inch of water on top of the peas.
#3. Bring to a boil.
#4. Add carrots and onions. Reduce heat to a simmer….add water as needed. (Keeping about an inch of water above your peas.)
#5. Simmer until peas are mashable. ( I use my potato masher but you can use an immersion blender.)
#6. Mash your peas. (Your carrots and onions will get mashed in the process as well. That is ok!)
#7. Add your ham as well as salt and pepper to taste.
#8. Stir and simmer. Add water as desired. For thinner soup add more water. For a thicker consistency simmer longer.
#9. Serve hot with the toppings of your choice. (cheese, croutons, crumbled bacon, chives, etc.)
This really is a great soup…comfort food for me!
I make it a lot throughout the winter…especially if we have any ham leftovers from the night before!