Split Pea Soup…don’t say yuck just yet!

I have never been a fan of pea soup.  I couldn’t get past the color and consistency.  I love peas so that wasn’t the problem.  Now my husband on the other hand, loves pea soup and was constantly asking me to make it.  So several years ago I made a pot of homemade pea soup and it was a life changing experience in two ways.  First, my husband was so thrilled that I finally made pea soup and second, I realized I liked it.  

Several things are important to me when making pea soup.  I always use chicken stock, quality smoked ham, and carrots not potatoes.  I am not a big fan of potatoes in soups so I use diced carrots.  

When I make pea soup, I always make a double batch and freeze some.  Makes for a delicious, quick, healthy and hearty meal.  You may have to add a bit of chicken stock when reheating depending on your consistency preference. 


Split Pea Soup

1 lb dry split green peas 

2 tbsp olive oil

1 medium onion chopped

2 medium carrots diced 

1 tbsp minced garlic 

5-6 cups chicken broth 

1 packet Goya Sazon without Annatto

1-1.5 pounds of smoked ham chopped – use a good quality smoked ham or you can use smoked ham hocks – just simmer the hocks with the beans and once cooked remove the meat from the bones and add to the soup 

In a deep pot heat the oil and add the onion, garlic, and carrots cook about 4 minutes then add the ham and cook an additional 3 minutes.  Add 5 cups of the stock, rinsed peas, and Sazon.  Bring to a boil, reduce heat to a simmer, and cook uncovered until the peas are tender.  About 1.5-2 hours.  Add more stock if necessary.  


We like to serve it with multigrain croutons and a warm loaf of Challah bread.  Both homemade.

Enjoy!

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