I was going to write about how a frigid Canadian January calls for hot and hearty soups, but as I sit here there is a steady rain falling on the snow! Oh well. This will not stop me from making a pot of soup.
One of my favourite soups is Split Pea with Ham. It requires some planning, but is worth the effort. When I cook a ham I save the broth; if I don’t want to make the soup right then I freeze the broth. Now a word of caution about ham broth. Before you start this soup, check the saltiness of the broth. If it is very salty, dilute it with water so your finished product will be edible!
When I make a pot of soup, I freeze some in small containers for a quick, nutritious meal. But nothing beats a bowl of soup scooped out of the pot and served with lots of crusty bread. And did I mention that lentils are really good for you?
Split Pea with Ham Soup
- 6 cups ham broth
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups dry split peas
- 1/4 tsp. cumin
- 1 tsp. oregano
- 1-2 cups chopped ham
- Freshly grated black pepper
- Salt to taste
In a large pot, measure ham broth, onion, celery, carrots, split peas, cumin and oregano.
Bring to a boil, then simmer for about 1-1/4 hours or until split peas are tender.
Add chopped ham anytime during the cooking time. (If you boil the ham too long it will be in shreds, not that it matters)
When split peas are tender, add freshly ground pepper and taste the soup to see if salt is needed.
Serves 6 or 7 people.