It’s a cold rainy day in Houston. So cold in fact we have a roaring fire heating the room without the air conditioner running…a rare occasion. Unsure of what to do with the large ham in the refrigerator, we decided to make split pea ham (one of my favorite cold-weather soups). Hot off the stove, I am curled up on the sofa with a bowl. This is the first time in the past few weeks I’ve had a moment to sit down and spend some time with a growing pile of magazines…I have no intention of moving anytime soon. I might just stay here the rest of the day. Enjoy your Sunday.
2 tablespoons olive oil
1 medium onion, chopped (1 1/2 cups)
2 carrots, chopped
2 stalks of celery, chopped
6 cups Kitchen Basics Unsalted Chicken Stock (my new favorite)
1/2 pound baked ham, chopped (2 cups)
1/2 pound dried split peas (1 cup)
1 tablespoon chopped fresh thyme
½ chopped fresh flat leaf parsley
kosher salt and black pepper
croutons for serving (optional)
Heat the oil in a large saucepan over medium-high heat. Add the onion, carrot, and celery and cook until tender, 5 to 7 minutes. Add the broth, ham, split peas, and thyme to the saucepan; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the peas are tender, 55 to 65 minutes. Top with croutons.